Baked Chicken Parmesan Casserole

I love making this chicken parm casserole when I want all the flavors of classic chicken parmesan without the breading or extra work. It's rich, creamy, and cheesy - everything you want in a cozy dinner that comes together fast.

You'll love this recipe because it's simple, family-friendly, and high in protein, all while staying low-carb. The creamy sauce, melted cheese, and hearty chicken make it a comfort food favorite that fits perfectly into busy weeknight meals.

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Things to Know Before Making Chicken Parm Casserole

• Use a cast iron skillet: It goes straight from the stovetop to the broiler for that perfectly browned cheese topping.
• Riced cauliflower keeps it low-carb: It adds texture and absorbs flavor without overpowering the dish.
• Shred your own cheese: It melts better than pre-shredded cheese, which often contains starch.
• Don't skip the garnish: Fresh basil and extra parmesan add restaurant-quality flavor.

I've been creating easy, high-protein casseroles since 2018 that bring comfort food flavor to simple weeknight meals.

If you love this low carb casserole, you should try my Green Chicken Chili Casserole, Low Carb Chicken Divan, and Chicken Bacon Ranch Casserole.

Ingredients Overview

• Olive oil: Helps sauté the cauliflower and adds flavor.
• Cooked chicken: Use diced chicken for a hearty texture-perfect for leftovers or meal-prepped chicken.
• Marinara sauce: Rao's is a great choice for a rich, keto-friendly flavor.
• Cauliflower rice: A low-carb base that soaks up the sauce.
• Mozzarella cheese: Shred it from a block for the best melt and flavor.
• Parmesan cheese: Adds a salty, nutty finish that complements the mozzarella.
• Cream cheese: Makes the sauce creamy and adds richness.
• Garlic salt: Enhances flavor and balances the marinara.
• Black pepper: Adds a light kick.
• Italian seasoning: Brings that classic Italian flavor blend.
• Garnish: Fresh basil and extra parmesan for serving.

Full list with measurements is in the recipe card below.

How to Make Chicken Parm Casserole

Step 1: Add the olive oil to a cast iron skillet and heat over medium heat. Add the cauliflower rice and sauté until cooked through and tender.

Step 2: Reduce the heat to medium-low. Add the cream cheese, garlic salt, pepper, and Italian seasoning. Stir until the cream cheese is melted and the mixture is smooth.

Step 3: Stir in the marinara sauce and cooked chicken. Let everything simmer for a few minutes until heated through and well combined.

Step 4: Sprinkle the shredded mozzarella and parmesan evenly over the top of the casserole.

Step 5: Place the skillet under the broiler for 1-2 minutes, just until the cheese is melted and golden. Garnish with fresh basil and extra parmesan before serving.

Substitutions and Variations

• Swap chicken for ground turkey or sausage for a twist.
• Add spinach or mushrooms for extra veggies.
• Use ricotta instead of cream cheese for a more traditional Italian flavor.
• Add extra marinara if you like your casserole saucier.

Jenni's tips

• We used fresh cauliflower rice in the recipe, if you're using frozen you'll just need to cook it a couple minutes longer.
• Be sure your marinara sauce is low-carb, our favorite brand is Rao's since it doesn't add sugar like most grocery store brands (plus it tastes like homemade sauce).
• Use fresh mozzarella to keep the carb count as low as possible.
• If you love garlic, feel free to sauté the cauliflower rice in minced garlic.
• You can easily double this recipe and cook it in a 9x13 pan for a larger family or to have leftovers to use throughout the week.

What to Serve with Chicken Parm Casserole

Keto chicken parmesan casserole is a one-pan dinner, but if you prefer to serve something with it a side salad or roasted vegetables would be ideal to stay low-carb.

Storage and Reheating

Store leftovers in an airtight container for 3-4 days in the refrigerator. Reheat in the oven at 350°F until hot, or microwave individual portions. You can also freeze for up to 3 months and thaw in the fridge overnight before reheating.

FAQs

Can I use frozen cauliflower rice?

Yes, just cook it fully and drain any excess liquid before adding it to the skillet.

Why is my chicken parmesan tough?

Tough chicken usually means it was overcooked. Here's how to keep it juicy and tender:

• Pound it evenly: For classic chicken parmesan (not casserole), pound the chicken to an even thickness so it cooks evenly.
• Don't overcook: Stop cooking once it reaches 165°F-it'll keep cooking slightly after removing from heat.
• Let it rest: Rest for 3-5 minutes before slicing so the juices can redistribute.
• Check oven accuracy: Use an oven thermometer to ensure your oven temperature is correct, since many run 20-25°F off.

What's the difference between chicken parmesan and chicken parmigiana?

They're essentially the same dish with different origins and styles. Chicken Parmigiana is the original Italian version and only uses parmesan; Chicken Parmesan is the American adaptation and adds mozzarella for extra melt and flavor..

Can Chicken Parm Casserole be frozen?

Yes, this low carb chicken parmesan casserole can be frozen for up to 3 months. Bake from frozen at 350F for up to one hour, until it reaches an internal temperature of 165F. Covering with foil for the first 30-45 minutes will help prevent the cheese from burning.

More Low Carb Casseroles

• Ground Beef Zucchini Casserole
• Low Carb Pizza Casserole
• Low Carb Chicken Enchilada Casserole
• Low Carb Philly Cheese Steak Casserole
• Keto Cheeseburger Casserole
• Keto Taco Casserole
• Hamburger Green Bean Casserole with Mushrooms
• 30 Easy Low Carb Casseroles

Recipe