Keto Chicken Parmesan Casserole

The first time I made this casserole, my husband looked skeptical when I mentioned pork rinds as a topping. One bite later and he was already planning when we could have it again. It is become our go-to when we are craving Italian comfort food but want to stay on track with our low carb lifestyle.

Last winter, I served this at a dinner party where half the guests were not eating keto. They all went back for seconds and could not believe it was diet friendly. The cream cheese in the filling makes everything incredibly creamy, while the pork rind topping adds that perfect crunch.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, just shred it with forks
• 1 ½ cups sugar-free marinara sauce: Read labels carefully, many brands hide added sugar
• 1 cup shredded mozzarella cheese: Reserve half for the filling and half for that golden top
• ½ cup grated Parmesan cheese: The salty, nutty flavor is essential to the classic taste
• 4 oz cream cheese, softened: Room temperature cream cheese blends smoothly into the chicken
• 1 teaspoon dried Italian herbs: A blend of oregano, basil, and thyme works perfectly
• ½ teaspoon garlic powder: Fresh garlic can burn in the oven, powder is more reliable here
• ¼ teaspoon salt and pepper: Adjust based on how seasoned your cooked chicken already is
• ¼ cup crushed pork rinds: These create the crispy topping without the carbs
• 1 tablespoon fresh basil: Add this at the end for a bright, fresh finish

Instructions

Get your oven ready:

Preheat to 375°F and grease your casserole dish with butter or olive oil

Mix the filling:

Combine the chicken, softened cream cheese, half the mozzarella, half the Parmesan, and all seasonings in a large bowl

Build the base:

Spread the chicken mixture evenly into your prepared dish, pressing it down gently

Add the sauce:

Pour the marinara over the top and spread it carefully so you do not disturb the layer beneath

Make it golden:

Sprinkle the remaining mozzarella and Parmesan across the sauce, then add crushed pork rinds if using

Bake until bubbly:

Cook for 25 to 30 minutes until the cheese is golden and you see bubbles around the edges

Finish with freshness:

Let the casserole rest for 5 minutes, then scatter fresh basil over the top before serving

Save

This recipe saved me during those first few weeks of starting keto when I felt like I would never eat comfort food again. Now it is in our regular dinner rotation, and I have even frozen portions for busy weeks.

Making Ahead

You can assemble the entire casserole up to 24 hours in advance and store it covered in the refrigerator. Just add a few extra minutes to the baking time since it will be cold going into the oven.

Freezing Instructions

Wrap the unbaked casserole tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with olive oil and vinegar cuts through the richness perfectly. Roasted broccoli or cauliflower also makes an excellent low carb side dish.

• Zucchini noodles pair beautifully if you want more volume without extra carbs
• Cauliflower rice soaks up the extra sauce wonderfully
• A simple arugula salad with lemon dressing brightens the whole meal

Save

There is something deeply satisfying about watching this bake, the smell of garlic and cheese filling the kitchen. It reminds me that eating well never has to mean sacrificing the foods we love.

Questions & Answers

→ Can I make this casserole ahead of time?

Yes, assemble the casserole up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.

→ What can I substitute for pork rinds?

Crushed almond flour, pork-free panko alternatives, or simply extra cheese work well as toppings. The casserole is delicious without any crunchy topping.

→ Is this casserole freezer-friendly?

Absolutely. Freeze the assembled unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ Can I use raw chicken instead of cooked?

Cook raw chicken first—either poach, bake, or pan-fry until fully cooked through. Pre-cooked chicken ensures proper texture and prevents the casserole from becoming watery.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven until heated through.

→ What vegetables pair well with this dish?

Roasted broccoli, cauliflower, zucchini noodles, sautéed spinach, or a simple arugula salad with olive oil and lemon complement the rich flavors perfectly.