Chicken Parmesan Casserole

Ingredients

  • 1 package low carb pasta, fusilli

  • 1/2 cauliflower, cut into small pieces

  • 1-2 broccoli, cut into small pieces

  • 4 chicken thighs, skin and bone removed

  • 1 jar reduced carb maranara sauce (Rao’s is great)

  • 1 egg, whipped for egg wash

  • Panko crumbs and/or crushed pork rinds for breading

  • Shredded parmesan or romano for breading

  • Shredded cheese for topping

Directions

  1. Heat oven to 375. Boil a big pot of water.

  2. Olive oil a large casserole dish.

  3. Boil the pasta, and add the cauliflower and broccoli for the last minute or two.

  4. Drain and add it to the baking dish. Mix in the jar of tomato sauce and put it in the heating oven.

  5. Hammer the chicken thighs to a cutlet thickness.

  6. Mix pork rinds and crumbs, shredded strong cheese, italian spices, pepper flakes, pepper, salt, etc. as a breading.

  7. Dredge and bread the chicken, and fry it 3 minutes a side in a pan of hot oil.

  8. Put cooked chicken on the pasta, sprinkle with cheese, and bake until heated through. Maybe 20-30 mins.