Ingredients:
- 2 lbs (900g) cooked chicken breast, shredded or cubed
- 1 cup (240g) marinara sauce (sugar-free)
- 2 cups (200g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (60g) chopped bell peppers (any color)
- 1/2 cup (60g) sliced black olives
- 1/4 cup (30g) chopped red onion
- 1/4 cup (30g) sliced mushrooms
- 1/4 cup (30g) chopped fresh basil or 1 tbsp dried basil
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Chicken:
- If your chicken isn’t already cooked, cook the chicken breasts by boiling or baking until fully cooked, then shred or cube the chicken.
- Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the bell peppers, onions, and mushrooms, and sauté until they are tender, about 5-7 minutes.
- Mix the Casserole:
- In a large mixing bowl, combine the cooked chicken, sautéed vegetables, marinara sauce, garlic powder, oregano, thyme, salt, and pepper. Mix well.
- Assemble the Casserole:
- Spread the mixture evenly into a 9×13 inch (23×33 cm) baking dish. Sprinkle the chopped olives over the top.
- Add the Cheese:
- Top the casserole with shredded mozzarella and Parmesan cheese.
- Bake:
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil if desired.
- Serve:
- Slice and serve hot. Enjoy your Keto Chicken Pizza Casserole!
Tips:
- Feel free to add other keto-friendly toppings like pepperoni, jalapenos, or spinach.
- Make sure to use a sugar-free marinara sauce to keep it keto-friendly.
- This casserole can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven before serving.
