Chicken Parmesan Casserole
Chicken parmesan is one of those dishes that just about everyone loves. I’m actually surprised it took us this long to make it into a Keto Casserole! We tend to lean a little heavy on the casseroles (or Hot Dish for us midwesterners) because the kids need their food cut up…so why not do that at the beginning of the meal rather than at the end?! If you prefer the typical Chicken Parm, just leave your chicken tenders or breasts whole and pile everything on top!
Here are the Kitchen Items You'll Need:
Cooked Chicken (bake it, Instant Pot, or get a rotisserie!)
Here are the Ingredients You'll Need:
Oregano, Basil or other Italian Seasoning
Pork Rinds, crushed
The Keto Dad Tips and Tricks:
To reduce water in the pan, just cook riced Cauliflower and spices at 350 for 10 minutes to dry out cauliflower. Some people like this option. We just put the frozen cauliflower in the dish and then bake it at the same time as the rest of the dish. We’re ok with the extra water (helps the leftovers stay creamy!)
1 C Riced Cauliflower
Oregano and Basil to taste
1 lb Chicken
1.5 C Pasta Sauce
1 C Shredded Mozzarella
1/4 C Parmesan Cheese
1/4 C Pork Rinds, crushed
Optional: See note above about pre-cooking the cauliflower.
Pour 1 C frozen or fresh riced cauliflower into dish. Top with seasoning. Add chicken, then pasta sauce, cheeses and pork rinds.
Bake at 350 for 20-25 minutes.
Serving size 4
Macros: Fat 23g, Carbs 7g, Fiber 2g, (Net Carbs 5) Protein 33g
Watch The Keto Dad make this recipe!