Chicken Parmesan Casserole
A cozy, low-carb chicken parmesan casserole that's easy to make, perfect for weeknights, and sure to please picky eaters with its cheesy comfort and Italian flavors.
Ingredients
Casserole Base
- 1 Tbsp olive oil For sautéing
- 4 cups cooked chicken, diced Rotisserie or leftover chicken work great
- 2 cups cauliflower rice Fresh or thawed frozen, squeezed of excess liquid
- 4 oz cream cheese Plain full-fat recommended for best texture
- 1 1/2 cups marinara sauce Rao's is a great option
Toppings
- 1 cup mozzarella cheese, shredded Shred from a block for best melting
- 1/2 cup parmesan cheese, shredded For extra cheesy topping
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
- to taste pieces fresh basil For garnish
Instructions
Preparation
- Heat the olive oil in a cast iron skillet over medium heat.
- Add the cauliflower rice and sauté, stirring occasionally, until it's cooked through and any obvious moisture has evaporated, about 4–6 minutes.
- Reduce heat to medium-low; add the cream cheese, garlic salt, black pepper, and Italian seasoning. Stir until the cream cheese melts and coats the cauliflower into a creamy mixture.
- Stir in the marinara sauce and the cooked, diced chicken. Simmer gently until heated through, about 3–5 minutes. Taste and adjust seasoning.
Baking
- Sprinkle the shredded mozzarella evenly over the top, then add the shredded parmesan.
- Move the skillet under a hot broiler for 1–2 minutes just until the cheese melts and takes on light golden spots; watch closely to avoid burning.
Serving
- Remove from oven and garnish with torn fresh basil and additional parmesan. Serve hot.
Notes
Store leftovers in an airtight container for 3–4 days. Can be frozen up to 2–3 months. Reheat in a 350°F oven or microwave until hot. For variations, try adding sun-dried tomatoes, spinach, or swap chicken for roasted vegetables for a vegetarian option.