Keto Chicken Pizza Casserole

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:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. 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.
3. 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.
4. 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.
5. Assemble the Casserole:
   • Spread the mixture evenly into a 9×13 inch (23×33 cm) baking dish. Sprinkle the chopped olives over the top.
6. Add the Cheese:
   • Top the casserole with shredded mozzarella and Parmesan cheese.
7. Bake:
   • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. 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.
9. 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.