Pepperoni Chicken Casserole
This is another really easy casserole if you are needing to substitute the normal pizza delivery. When we first started making this it was relatively low carb, but we've adjusted it over the years. It's also another good way to use up extra rotisserie chicken, and it's even better after it sits in the fridge overnight.
Equipment
- 1 9x13 Baking Dish
Ingredients
- 1 Bag Pepperoni make sure you have enough to make several layers
- 1 Block Cream Cheese
- 1 Jar Marinara or Spaghetti Sauce
- 1 Tub Ricotta Cheese or around 15 ounces.
- 4 Cups Shredded Mozzarella or more if you would like.
- 2 Shredded Chicken Breasts. or you can use rotisserie chicken if you wish.
- 1-2 tbsp Italian Seasoning
- Cooking Spray
Instructions
- Cook your chicken breasts how you like them. Shred and set aside.
- In a medium bowl mix together the Italian seasoning, cream cheese, 3 cups of the mozzarella cheese, and the ricotta cheese. Stir until well mixed.
- Grease the bottom of your 9x13 Pan
- Star by layering the shredded chicken across the bottom of the pan.
- Next layer however you wish. Cheese mixture, pepperoni, mariner sauce, etc.
- Keep layering until you have used all ingredients.
- Sprinkle the remainder of the shredded mozzarella cheese on the top.
- Bake at 350 degrees for about 30 minutes or until nice and bubbly.
Notes
You can cook your chicken breast how you like, or you can use rotisserie chicken. We've made it both ways, but for us cooking the chicken ahead of time works best. If you do use the rotisserie chicken keep in mind that id does add a little extra grease.