Chicken Parmesan Casserole

Dinner, Main Dish, Poultry


For the chicken:

1.5 lbs boneless skinless chicken breast

1 egg

½ cup almond flour

¼ cup grated parmesan cheese

½ tsp kosher salt

tsp ground black pepper

½ tsp garlic powder

1 tsp dried parsley

½ tsp dried basil

3 Tbsp olive oil for frying

For the casserole:

4 cups cooked spaghetti squash

1 Tbsp olive oil

½ tsp kosher salt

tsp ground black pepper

½ Tbsp dried parsley

1.5 cups easy keto marinara sauce (or low sugar jarred sauce)

6 ounces fresh mozzarella

Fresh basil, chopped (optional for garnish)


For the chicken:

Cut the chicken into 2 inch pieces.

In a small bowl, beat the egg.

Combine the almond flour, parmesan cheese, salt, pepper, garlic powder and dried parsley in another medium bowl.

Dip the pieces of chicken, one or two at a time into the egg solution and then the breading mixture - then remove to a clean plate.

Heat the oil in a nonstick saute pan until hot. Cook the breaded chicken pieces on both sides until golden brown. Remove to a paper towel-lined plate.

Combine the cooked spaghetti squash, olive oil, salt, pepper, and parsley in a medium bowl and toss well to coat. Spread the squash out in a 8 x 12 (or equivalent) oven safe dish.

Spread the cooked chicken pieces over the top of the squash.

Spoon the marina sauce over the chicken and squash.

Cut or tear the mozzarella into pieces and place them over the chicken.

Bake in a 375 degree (F) oven for 30 minutes, or until the cheese is melted and the casserole is heated through. Garnish with fresh chopped basil and serve hot.