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Chicken Pizza Casserole - A Cozy, Crowd-Pleasing Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (penne, rotini, or ziti)
  • 2 cups cooked chicken, shredded or diced (rotisserie works well)
  • 2 cups marinara or pizza sauce (more if you like it extra saucy)
  • 2 cups shredded low-moisture mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sliced pepperoni (or turkey pepperoni), optional
  • 1 small red onion, thinly sliced
  • 1 bell pepper, diced (any color)
  • 1 cup sliced mushrooms
  • 1/2 cup black olives, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (about 1 minute less than the package says). Drain and set aside.
  2. Sauté the veggies: In a large skillet, heat olive oil over medium. Add onion, bell pepper, and mushrooms. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Season with salt, pepper, and Italian seasoning.
  3. Combine the base: In a large bowl, mix cooked pasta, chicken, sautéed veggies, olives, sauce, and half the mozzarella. Add red pepper flakes if you like heat. Taste and adjust salt and pepper.
  4. Prep the baking dish: Lightly grease a 9x13-inch casserole dish. Spread the pasta mixture evenly.
  5. Top it off: Sprinkle remaining mozzarella and the Parmesan over the top. Arrange pepperoni in a single layer for that classic pizza look.
  6. Bake: Cover with foil and bake at 375°F (190°C) for 15 minutes. Remove foil and bake another 10–12 minutes, until cheese is melted and bubbly with light golden spots.
  7. Finish and serve: Let rest 5–10 minutes so it sets slightly. Garnish with chopped basil or parsley. Serve warm.