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Pizza Chicken Casserole Recipe.

Pizza Chicken Casserole is an easy, family-pleasing recipe ready in under 1 hour. Use rotisserie chicken and a few other simple ingredients to make this satisfying casserole chock-full of your favourite pizza flavors!

To me, casseroles are the ultimate comfort food. Warm, cheesy and filling, what could be more satisfying? Well, what about pizza? I don’t know too many people that can turn down a hot slice of cheesy pizza stacked with toppings. So what do you get when you combine these two, most beautiful, perfect dishes? Pizza chicken casserole – a match made in heaven!

This pizza chicken casserole combines rotisserie chicken, veggies, lots of cheese, and pizza sauce to form a deliciously saucy, cheesy and meaty base. Then, more cheese is piled on top, along with a generous layer of pepperoni. Oh man, my mouth is already watering!

Do I need to use rotisserie chicken?

I used rotisserie chicken for this recipe because it’s so easy! Nearly every supermarket has rotisserie chicken sitting around ready to grab, and it’s relatively inexpensive, at least in my usual grocery stores.

However, if you don’t want to use rotisserie chicken or it’s not available, you can use any leftover chicken you have on hand, or cook your own! All you need is 3 1/2 cups of boneless, skinless chicken shredded into medium-sized pieces. You can use dark meat, light meat, or a combination of both.

If you are going to cook your own chicken, prepare it in any way that’s easy for you – baked or pan fried would both work. Just be sure to season the chicken with salt and pepper during cooking time, since rotisserie chicken comes pre-seasoned.

Pizza Chicken Casserole


3 1/2 c. shredded chicken (from 1 rotisserie chicken)
1 lb. low moisture part-skim mozzarella cheese, divided
1 green bell pepper
1 medium onion
8 oz. mushrooms
1 tbsp. oil
salt and pepper, to taste
1/2 tsp. dried oregano, divided
14 oz. pizza sauce
2 oz. pepperoni


Preheat the oven to 400 degrees.

Using your hands, shred the rotisserie chicken into medium-sized pieces (make sure to exclude all skin and bones from the shredded chicken). Measure out 3 1/2 cups of chicken, set aside.

If needed, shred the mozzarella. Then separate out 1 1/2 c. of the cheese, which will be used to top the casserole. Set the cheese aside.

Cut the onion and pepper into thin strips. Chop the mushrooms.

Add the oil to a large skillet set over high heat (see note about pan size). Swirl the pan around so the oil coats the bottom of the pan, then add the onion, mushroom and bell pepper. Sprinkle with salt and pepper and 1/4 tsp. of dried oregano. Cook, stirring frequently, until most of the moisture from the vegetables has been released and then cooked off, and the vegetables are tender, about 6 – 8 minutes.

Turn the heat down to low and add the pizza sauce and chicken. Cook for an additional 1 – 2 minutes, stirring to disperse the sauce evenly throughout the chicken and vegetables.

Turn the heat off and stir in the mozzarella cheese, minus the 1 1/2 c. reserved cheese.

Add the chicken mixture to a 2 quart capacity casserole dish and spread it out so the top is smooth. Top with the reserved cheese and pepperoni. Sprinkle on the remaining 1/4 tsp. dried oregano.

Bake in the preheated oven until the edges of the casserole are bubbly and the pepperoni is browned, about 20 minutes.