Keto Chicken Parmesan Casserole

Last week, my daughter came home from school begging for chicken parm. Now, I love a good chicken parmesan as much as anyone—but deep-frying and breading on a weeknight? Not happening. We’ve been trying to cut carbs anyway, so I told her, “Let’s make a shortcut version you’ll still love.” I got the thumbs-up, and honestly, that was all I needed to start brainstorming.

I ended up tossing together some leftover rotisserie chicken, a handful of shredded cheese, and our favorite low-sugar marinara. Before I even got the casserole into the oven, the kitchen smelled amazing. My husband wandered in asking what was cooking, and my teen (who usually pretends not to care) peeked over the counter. We all stood around the oven, waiting like it was some kind of magic show.

When I pulled it out, the cheese was bubbling, the edges just crisping, and that cheesy tomato aroma was pure comfort. We dug in family-style that night, no sides, just spoons and second helpings.

That’s when I knew—this one’s a keeper. It’s simple, it’s hearty, and best of all, it fits our low-carb goals without sacrificing any flavor. And now I’m sharing it here with you, because this Keto Chicken Parmesan Casserole deserves to be in your rotation too.

Short Description

This Keto Chicken Parmesan Casserole is a low-carb twist on the classic comfort dish—packed with tender chicken, savory marinara, melted cheese, and a touch of spice, all baked into one easy, family-friendly meal.

Key Ingredients

• 2 cups cooked chicken, shredded or cubed
• ½ cup marinara sauce (low-sugar for keto)
• ¼ tsp red pepper flakes
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ tsp dried basil
• 1 slice bacon, cooked until crispy and crumbled

Tools Needed

• Medium baking dish (8×8 or similar)
• Oven
• Mixing spoon
• Measuring cups & spoons
• Nonstick cooking spray or oil for greasing

Cooking Instructions

Step 1: Prep Your Oven and Dish
Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish with nonstick spray or oil to prevent sticking.

Step 2: Assemble the Base Layer
Evenly spread the cooked, shredded or cubed chicken across the bottom of your greased dish. This will act as the base of your casserole.

Step 3: Add the Sauce
Spoon the marinara sauce evenly over the chicken. Make sure every bite gets some saucy goodness.

Step 4: Layer the Flavor
Sprinkle red pepper flakes across the top if you like a gentle kick. Then layer on the mozzarella and Parmesan cheeses, making sure it’s well-covered and cheesy.

Step 5: Finish with Bacon and Basil
Top everything off with crumbled bacon and a sprinkle of dried basil. This adds texture and a nice herby finish.

Step 6: Bake Until Bubbly
Place the casserole in the oven and bake for about 25 minutes. You’ll know it’s ready when the cheese is melted, golden around the edges, and bubbling in the center.

Step 7: Serve Hot
Let it rest for 3–5 minutes before serving. The cheese will settle slightly, and it’ll be easier to scoop.

Why You’ll Love This Recipe

Low-carb, high-flavor: Comfort food that fits your keto lifestyle.

Quick prep: Just 10 minutes of assembly.

Family-friendly: Even picky eaters love it.

Versatile: Works great with leftover chicken or rotisserie.

One-dish wonder: Fewer dishes, less cleanup.

Mistakes to Avoid & Solutions

Using watery chicken
Solution: Pat cooked chicken dry with paper towels before layering to avoid a soggy casserole.

Overbaking the cheese
Solution: Check at 20 minutes—bake just until bubbly and lightly golden. Overbaking can make cheese rubbery.

Skipping the grease
Solution: Always grease your dish. This helps with cleanup and keeps the cheese from sticking.

Using sweet marinara
Solution: Choose a low-sugar or keto-friendly marinara. Some brands sneak in added sugars that can spike carbs.

Adding too much sauce
Solution: Stick to ½ cup. Extra sauce may create a runny texture.

Serving and Pairing Suggestions

Serve this casserole hot with:

– A crisp Caesar salad or arugula with lemon vinaigrette

– Steamed or roasted broccoli

– Zoodles or cauliflower rice

– A glass of dry red wine or sparkling water with lemon

It’s perfect plated for dinner or served buffet-style for casual get-togethers.

Storage and Reheating Tips

To Store:
Let it cool completely. Transfer to an airtight container and refrigerate for up to 4 days.

To Freeze:
Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To Reheat:

Oven: Bake at 350°F for 10–15 minutes until heated through.

Microwave: Cover and heat on medium for 2–3 minutes per portion.

Avoid overheating to prevent the cheese from getting rubbery.

FAQs

1. Can I use raw chicken instead of cooked?
No. This recipe relies on pre-cooked chicken. Using raw would require adjustments in temperature and time to ensure food safety.

2. Is this dish spicy?
Only mildly. The red pepper flakes add a gentle warmth. Skip them if you prefer it mild, or increase for more heat.

3. Can I double the recipe?
Absolutely. Use a 9×13 baking dish and double all ingredients. Add 5 extra minutes of bake time if needed.

4. Is this freezer-friendly?
Yes! It freezes beautifully. Just be sure to let it cool completely before wrapping and freezing.

5. What’s the best type of chicken to use?
Rotisserie chicken is perfect—tender, flavorful, and no extra work. Leftover grilled or baked chicken works well too.

Tips & Tricks

Let the casserole rest before serving—this helps everything set up and keeps it from falling apart.

Shred your cheese fresh for better melt and flavor. Pre-shredded often has anti-caking agents.

Add a drizzle of olive oil or fresh basil before serving for extra flair.

Make it spicy by adding a few jalapeño slices before baking.

Recipe Variations

1. Creamy Spin on It

Add 2 tbsp of softened cream cheese mixed into the marinara before layering.

Results in a richer, velvety texture with a bit of tang.

2. Buffalo Style

Replace marinara with ⅓ cup buffalo sauce and 2 tbsp ranch dressing.

Top with cheddar and blue cheese instead of mozzarella and Parmesan.

Bake the same way. Garnish with chopped green onions.

3. Veggie-Packed Version

Sauté ½ cup chopped zucchini and ½ cup spinach until wilted.

Layer them with the chicken before adding sauce and cheese.

Adds nutrition and flavor without extra carbs.

Final Thoughts

This Keto Chicken Parmesan Casserole brings everyone to the table without complaints—just empty plates and maybe a little cheese stuck to the spoon. I swear,  this dish is easy to make, especially on those nights when energy is low but comfort food is calling.

It’s the balance that gets me: indulgent but not heavy, familiar but with a keto-friendly twist. Every bite feels like a little hug—cheesy, savory, and warm. I hope it brings the same joy and ease to your kitchen as it does to mine.

Whether you’re feeding kids, a spouse, or just yourself after a long day, this dish makes the moment feel just a little more special. Give it a try—I’d love to hear how your version turns out.