A super-cheesy and filling meal, this Chicken Parmesan Casserole is easy to make for any night of the week. Low-carb, gluten-free, grain-free.
1lbschicken breast, sliced thinly
1/2cupalmond flour (for low-carb) or gluten-free breadcrumbs (if not low-carb)
1.5cuppasta saucemake sure it is sugar-free. I like Rao's.
1/4cupParmesan cheesepowdered or shredded
1headcauliflower or 8 oz pre-cooked gluten-free pasta if not counting carbs
Cut chicken breasts into thin slices. To one bowl, add egg and scramble with a fork. To a second bowl, add almond flour or breadcrumbs, garlic powder, salt and ground pepper. Stir to mix. Dip chicken first in the egg, then into the dry ingredients. Coat fully, and set aside. Repeat until all pieces are breaded.
Add oil to a cast iron pan and heat over medium heat. Allow to heat up for two minutes before adding breaded chicken. Cook until golden brown. Set aside to cool while you prep the rest of the casserole.
To a bowl, add pasta sauce, half of the mozzarella and Parmesan cheese, as well as a head of cauliflower or gluten-free past (make sure it's already cooked to al-dente). Chop up breaded chicken and add. Stir to combine.
Grease a large baking dish, and add in ingredients from the bowl. Top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil. Bake for 30 minutes, then remove the foil. Bake for another 10-15 minutes, or until golden brown on top. If not browned to your liking after 45 minutes of total cook time, place under broiler for 3-4 minutes, or until browned.
Nutrition Facts (per serving, recipe makes 4 servings): 427 calories, 23 g fat, 20 g total carbs, 6 g fiber (14 g net carbs), 44 g protein