Chicken Pizza Casserole

Equipment

• Air fryer with an oven-safe dish (approx. 7–8 inches round or square, or a silicone air fryer liner that fits your basket)
• Large mixing bowl
• Chef’s knife and cutting board
• Silicone spatula
• Meat thermometer

Ingredients

• Cooked chicken breast, cubed or shredded: 1 lb (450 g) (Rotisserie chicken breast or pre-cooked grilled strips work perfectly)
• Low-fat cottage cheese or whole-milk ricotta: 1/2 cup (115 g) (Blended until smooth for a rich, creamy binder without added carbs)
• Italian seasoning: 1 tablespoon
• Garlic powder: 1 teaspoon
• Onion powder: 1/2 teaspoon
• Crushed red pepper flakes: 1/4 teaspoon (optional, for heat)
• Fine sea salt & black pepper: 1/2 teaspoon each

• Low-carb marinara sauce: 3/4 cup (180 g) (Look for a brand with no added sugar, 4g net carbs or fewer per 1/2 cup)
• Shredded whole-milk mozzarella cheese: 1 1/2 cups (170 g), divided
• Finely grated Parmesan cheese: 2 tablespoons (15 g)
• Uncured pepperoni slices: 24–30 slices (approx. 60 g)

• Green bell pepper, finely diced: 1/4 cup (35 g)
• Cremini or white button mushrooms, sliced thin: 1/4 cup (25 g)
• Black olives, sliced: 2 tablespoons (15 g)

Instructions

1. Prep the Chicken Foundation

1. In a large mixing bowl, combine the cooked shredded or cubed chicken with the blended cottage cheese, Italian seasoning, garlic powder, onion powder, crushed red pepper, salt, black pepper, and 1/2 cup of the shredded mozzarella. Stir until every bite of chicken is thoroughly coated in the seasoned cheese mixture.

2. Assemble in an Air-Fryer-Safe Pan

1. Lightly spray a 7- to 8-inch air-fryer-safe baking dish or silicone insert with olive oil spray.
2. Transfer the seasoned chicken base into the bottom of the pan and spread it into an even, level layer.
3. Pour the low-carb marinara sauce evenly across the chicken base, spreading gently to cover the edges without fully mixing it into the chicken.
4. If using diced bell peppers, mushrooms, or black olives, scatter them across the marinara layer.

3. Top and Layer the Pizza Finish

1. Cover the surface entirely with the remaining 1 cup of shredded mozzarella and the 2 tablespoons of grated Parmesan. Arrange the pepperoni slices neatly across the cheese.
2. Air Fryer Tip: The circulating convection fan can blow lightweight pepperoni around the basket before the cheese melts. Lightly tuck a corner of each pepperoni slice into the cheese, or place small toothpicks into 2–3 slices until melted.

4. Air Fry to a Golden Melt

1. Temperature: Preheat air fryer to 360°F (182°C) for 3 minutes.
2. First Bake: Place the casserole dish into the air fryer basket. Cook at 360°F (182°C) for 10 minutes until the cheese has melted completely and starts bubbling.
3. Broil Finish: Increase heat to 400°F (200°C) and air fry for an additional 2 to 3 minutes until the edges are crispy and the mozzarella develops deep golden-brown spots.
4. Ensure the center reaches an internal temperature of at least 165°F (74°C).

5. Rest and Garnish

1. Carefully remove the dish using silicone heat gloves. Allow the casserole to rest on a wire rack or heat-proof mat for 5 minutes . Resting lets the melted cheeses solidify slightly, making it cleanly scoopable rather than runny. Top with fresh chopped basil or a pinch of oregano before slicing into four equal portions.

Nutrition

Calories: 395 kcal · Protein: 46 g · Fat: 20 g · Carbohydrates: 5 g Dietary · Saturated Fat: 9 g · Fiber: 1.5 g Net · Sugar: free marinara). Nutrient Amount Per · Sodium: 780 mg