Step 1

Preheat the oven to 375 degrees and grease well a 9x13 inch baking pan.

Step 2

In a large mixing bowl season the shredded chicken with the Italian spices, garlic powder, salt, and pepper.

Step 3

Next, add the sugar-free marinara sauce to the shredded chicken and combine well until the chicken is fully coated in the sauce. Set it aside.

Step 4

Proceed to make the cheese "bread" crumb topping: In a small container combine the parmesan cheese, almond flour, coconut flour, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Set it aside.

Step 5

Assemble the chicken casserole: Add the chicken tossed in the marinara sauce as the first layer of the casserole. Then sprinkle the shredded mozzarella cheese evenly on top of the chicken layer. Next, top the casserole with the prepared "bread" topping and bake for 35-30 minutes in the preheated oven.

Step 6

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.