Chicken Pizza Casserole

For me, the best part about pizza is the sauce, cheese and pepperoni! So why not just make a meal with those three ingredients, and throw in some organic pastured chicken thighs for some added protein? Kids love this dish, especially if you call it “Chicken Pizza Casserole!”

You can add your favorite pizza toppings- mushrooms, sausage, onion, olives, peppers, etc. Just keep in mind that some vegetables will give off more water than others, and you may have to adjust your baking times accordingly.

Check out my other recipes at

prep time:5 min
cook time:45 min
ready in:1 min
Keirsten lives in Portland, Maine, where she started Keirsten's Kitchen as a side project and developed it into the only Paleo Catering company in the state. She encourages self-experimentation within the Paleo framework, providing nutrition counseling and in-home preparation support along the way. Keirsten combines Keirsten's Kitchen's nutrition perspective with her physical training philosophy in her other self-starting business, Kettle Booty. (All while holding down her full time job as a Case Management Supervisor for a local non-profit organization supporting adults with disabilities!)
View this chef’s website
  • 2 lbs pastured chicken thighs (boneless work best for this recipe)
  • 2 cups organic tomato sauce
  • handful or so of pepperoni, cut into chunks
  • About a Tbsp of mixed spices. I used garlic and Italian seasonings.
  • 2 cups grated mozzarella cheese
  • Preheat oven to 400 F. Place chicken in a casserole dish large enough for single-layers of chicken thighs and sauce to be added.
  • Add the pepperoni chunks, spreading evenly over the chicken.
  • Mix your chosen spices with your tomato sauce. Spread the sauce over the pepperoni and chicken.
  • Top the sauce with the grated cheese.
  • Bake at 400 degrees for approximately 40-45 minutes. Let cool for a few minutes before serving. Enjoy!