Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Prep the chicken: Shred or chop your cooked chicken into bite-size pieces. Pat dry with paper towels if it’s very moist to avoid a watery casserole.

Mix the creamy base: In a bowl, whisk the cream cheese until smooth. Add the heavy cream, half of the Parmesan, half of the mozzarella, garlic, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Stir until well combined.

Combine with marinara: Stir the marinara into the creamy mixture. Taste and adjust salt and pepper. You want a balanced, savory sauce.

Assemble the casserole: Add the chicken to the baking dish. Pour the sauce over the top and gently toss to coat, spreading everything in an even layer.

Add the cheesy top: Sprinkle the remaining mozzarella over the casserole.

Make the crunchy topping: In a small bowl, mix almond flour, the remaining Parmesan, and olive oil or melted butter. Season with a pinch of salt and pepper. Scatter this mixture evenly over the cheese.

Bake: Place on the center rack and bake for 20–25 minutes, until bubbly around the edges and the top is golden.

Broil for color (optional): Broil for 1–2 minutes to deepen the color. Watch closely so it doesn’t burn.

Rest and garnish: Let the casserole rest for 5–10 minutes so it sets. Sprinkle with chopped basil or parsley before serving.