This Keto Chicken Parmesan Casserole takes all the flavors we love from traditional Chicken parm, and combines them into a super easy casserole that the entire family will love!
This Mom’s Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
Ingredients and Substitutions:
Zoodles – You can substitute any pasta substitute that you like but zoodles are my fave! If you want to use spaghetti squash make sure that it is cooked before adding it to the casserole. And of course, if you aren’t watching your carbs feel free to sub with regular cooked pasta.
To make the zoodles, I use a Vegetti Pro spiralizer. I’ve had it for years and while I am sure that there are fancier ones out there this one gets the job done for me just fine. I DO NOT recommend handheld spiralizers. They seem to waste a ton of zucchini and I have gotten some pretty nasty cuts from them as well.
Feeding picky eaters??
I know zoodles may be out there for some kids. They see green and instantly their veggie radar is pinging right. If this is your kiddos, try peeling the zucchini before Spiralizing it. This removes the green and makes it look like a regular noodle.
When I first started transitioning my kids (and let’s be honest – my husband too) to a lower carb diet, I also added a bit of traditional fettuccine to the zoodles. Then I gradually decreased the amount I added each time I cooked it. It made the switch so much easier on everyone!
Marinara – I have an AMAZING low carb marinara sauce recipe that is super easy to make and it’s what I used. Feel free to use any marinara that you like. Rao’s is my favorite store bought, low carb marinara.
Chicken Breast – If you are looking to add a bit more fat to your diet you can use cooked boneless skinless chicken thighs. I like to dice the chicken before adding it to the casserole since this makes it easier to serve and easier to feed my
It’s important that whichever chicken you use it is precooked BEFORE adding it to the casserole. Otherwise you will have to cook the casserole so long that the zoodles will be mushy 🙁
You could use leftover rotisserie chicken, but I like to make a big batch of Slow Cooker Everything Chicken from Skinny Ms. It’s called everything chicken because it literally goes with everything. After it’s cooked I usually portion and freeze it to add to recipes as needed.
Parmesan Cheese Crisps – These are my go-to for making the crispy topping that you would expect from a classic chicken parm. If you don’t have these, you can use any parmesan cheese just be aware that it won’t get quite as crisp.
You could also get the crispy effect by mixing some Parmesan cheese with crushed pork rinds or even almond flour.
Be sure to check out these other great recipes from This Mom’s Menu:
- Chicken, Broccoli, and “Rice” Casserole
- Cheesy Spaghetti Squash Casserole with Pork Chops
- Kentucky Hot Brown Casserole | Keto
- Upside Down Pizza Casserole | Keto
Keto Chicken Parmesan Casserole
Ingredients
- 6 cups Zucchini Spiralized (about 3 medium zucchini)
- 1.5 cups Low Carb Marinara
- 1.5 lb Boneless Shinless Chicken Breast Cooked and Diced
- 1.5 cup Shredded Mozzarella Cheese
- 1/2 cup Parmesan Cheese Crisps or regular Parmesan cheese
Instructions
- Preheat the oven to 375 Degrees F and grease a 7×11 or 9×13 inch baking dish with nonstick spray.
- Add the zoodles to the bottom of the casserole dish in an even layer, then top with marinara.
- Next, add the diced chicken, topped with the mozzarella cheese.
- Break the parmesan crisps into small pieces. You can do this by hand, or by placing them in a zip top bag and hitting them with a rolling pin or heavy pan. Don’t make them too small or you will lose some of the crispiness!
- Add the crushed parmesan crisps to the top of the casserole and bake it in the preheated oven for 20 minutes or until the mozzarella cheese is completely melted and the sauce and chicken are hot. If desired, you can also place it under the broiler for a few minutes to further brown the cheese.
Notes
Wow it looks super appetizing. Thanks for sharing the recipe Sabra.
Not sure what I did wrong for this one, and even used Rao’s sauce, but my casserole came out a super watery mess that wasn’t yummy at all. =o[
Oh no 🙁 So sorry to hear that. Did you use precooked chicken?
I am not feeling the zoodles….is there another option to do this with or can I just omit it?
Any low carb pasta substitute will work fine, but you can also leave them out entirely. Hope that helps!
Thanks for nice recipe. I am gonna love to try it. Keep up the good work.
I didn’t have noodles so I used shredded cabbage.
I will be keeping this recipe! Yumm!
Shredded cabbage is a great idea! Thanks for the review Mary 🙂