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Keto Chicken Parmesan Casserole - Comforting, Low-Carb, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds cooked chicken (shredded or cubed; rotisserie works great)
  • 2 cups no-sugar-added marinara sauce (check labels; aim for 4–6g net carbs per 1/2 cup)
  • 1 cup whole-milk ricotta (or full-fat cottage cheese, blended smooth)
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and black pepper to taste
  • 2 cups shredded mozzarella
  • 1/2 cup grated parmesan (plus extra for topping)
  • 1/2 cup almond flour (for the “crumb” topping)
  • 2 tablespoons olive oil or melted butter
  • Fresh basil for garnish (optional)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Season the chicken: In a bowl, toss the cooked chicken with 1 cup of marinara, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, a pinch of salt, and pepper. This adds flavor throughout, not just on top.
  3. Mix the creamy layer: In another bowl, whisk ricotta, egg, remaining garlic powder and onion powder, Italian seasoning, red pepper flakes, and 1/4 cup grated parmesan. Season with a small pinch of salt and pepper.
  4. Build the base: Spread the seasoned chicken evenly in the baking dish. Spoon the remaining 1 cup marinara over the chicken in small pools—don’t drown it, or it can get watery.
  5. Add the ricotta layer: Dollop the ricotta mixture across the dish, then gently spread it without pressing down too hard. It’s okay if some marinara peeks through.
  6. Add the cheese: Sprinkle mozzarella evenly over the top. Follow with the remaining parmesan.
  7. Make the keto “crumb” topping: In a small bowl, mix almond flour with olive oil (or melted butter) and a pinch of salt and pepper. Stir until it forms sandy, clumpy crumbs. Scatter this over the cheese for a golden, slightly crunchy finish.
  8. Bake: Place on the center rack and bake 20–25 minutes, until bubbly at the edges and lightly golden on top. For deeper browning, broil for 1–2 minutes, watching closely.
  9. Rest and garnish: Let the casserole rest 8–10 minutes so it sets. Top with torn basil before serving.
  10. Serve: Spoon into bowls or plates. It pairs well with a simple green salad or sautéed zucchini.