Chicken Parmesan Casserole

1 lb cooked chicken, shredded (rotisserie works great)

¾ cups keto marinara, divided

½ cup ricotta cheese/ or cottage cheese

3 oz grated Parmesan cheese

4 oz fresh mozzarella cheese, sliced

subheading: Topping:

1 tbsp butter melted

¼ cup grated Parmesan cheese

½ cup almond flour (half pork rinds is great too)

1 tablespoons fresh basil or parsley

Preheat oven to 350 degrees.

In a large bowl, combine the chicken, ½ cup of the marinara, and ricotta cheese.

Transfer to a casserole dish and spread the remaining ¼ cup of marinara over the chicken mixture.

Top with the parmesan and fresh mozzarella cheese.

In medium bowl, stir together the butter, parmesan, and almond flour. Sprinkle over the casserole.

Bake for 20 minutes, until golden and bubbly.

Sprinkle with fresh herbs and serve.

Page footer