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–+ servings
Chicken Parmesan Casserole plated

Chicken Parmesan Casserole

Bathed in a zippy sauce, this versatile Chicken Parmesan Casserole is great for a dinner party, weekly meal prep, or your normal family dinner. Flavor infused at every step of the process, you’ll have everyone going back for seconds.
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Course: Main Course
Cuisine: American, Italian
Keyword: Casserole, Keto
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 580kcal

Ingredients

Chicken

  • 6 pounds Boneless Skinless Chicken can use breasts or thighs
  • ⅓ cup Spaghetti Italian Seasoning See below if you want to make your own
  • 2 - 3 Tablespoons Avocado Oil Or Olive Oil
  • 24 ounces Rao’s Marinara Sauce 1 jar (or red sauce of your choice)
  • 2.5 cups Shredded Mozzarella Divided: 1.5 cups mixed in with chicken and sauce; 1 cup for topping
  • ¼ cup Grated Parmesan
  • 1 cup Pork Rinds Crushed

Spaghetti Italian Seasoning

  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Parsley
  • 1 tablespoon Dried Basil
  • 1 tablespoon Minced Onion
  • ½ teaspoon Roasted Garlic Powder
  • 1 teaspoon Salt

Instructions

  • Cut 6 pounds Boneless Skinless Chicken into approximately 2 inch pieces, place in a zip top bag, add ⅓ cup Spaghetti Italian Seasoning to the bag, seal, and toss to coat.
    6 pounds Boneless Skinless Chicken, ⅓ cup Spaghetti Italian Seasoning
  • Preheat your oven to 350 degrees F and grease a 9x13 casserole dish.
  • Heat 1 tablespoon of oil in a large saute pan. Saute the seasoned chicken, working in batches as needed to prevent overcrowding.
    2 - 3 Tablespoons Avocado Oil
  • Line a sheet pan with heavy duty aluminum foil and set it on a hot pad next to the stove. As the pieces of chicken finish cooking, move them to the sheet pan and set aside.
  • When all of the chicken is cooked, remove the pan from the heat, use a paper towel and tongs to wipe out any excess oil. Let the pan cool down for a couple minutes. Then pour in 24 ounces Rao’s Marinara Sauce (1 jar) and 1.5 cups of the shredded mozzarella. Stir. Add the chicken back into the pan and mix with the sauce and cheese. Alternatively, you can use a large mixing bowl.
    24 ounces Rao’s Marinara Sauce, 2.5 cups Shredded Mozzarella
    Cooked and seasoned chicken in bowl with sauce and cheese
  • Transfer to a greased casserole dish. Top with the remaining shredded mozzarella and ¼ cup Grated Parmesan.
    2.5 cups Shredded Mozzarella, ¼ cup Grated Parmesan
    Chicken Parmesan Casserole topped with cheese but not yet baked
  • Bake in oven at 350 degrees for 20 minutes or until heated through and cheese is melted.
  • Remove from oven, top with 1 cup Pork Rinds (crushed). Return to oven for 5 - 10 minutes until pork rinds begin to crisp up.
    1 cup Pork Rinds
    Chicken Parmesan Casserole topped with cheese and crushed pork rinds but not yet baked
  • Serve warm.
    Chicken Parmesan Casserole Baked and whole in casserole dish

Equipment

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Chicken Parmesan Casserole
Amount per Serving
Calories
580
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
251
mg
84
%
Sodium
 
1079
mg
47
%
Potassium
 
1403
mg
40
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
84
g
168
%
Vitamin A
 
421
IU
8
%
Vitamin C
 
5
mg
6
%
Calcium
 
283
mg
28
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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