White Chicken Pizza

This week I wanted to feature some recipes using Rotisserie Chicken. I love getting a chicken from the deli and being able to use it throughout the week for all of our meals. You can get at least 4-5 meals out of one chicken, and usually more. Last week I made this pizza, Creamy Chicken Casserole, Chicken & Noodles (this one takes quite a bit of chicken, which is why I only got 5 meals), Empanadas, and Chicken and Biscuits Casserole. Not only do I save time cooking, but with some recipes (like Chicken Baguettes) I actually think it tastes better.

I also found a recipe to make your own Rotisserie Chicken in the crock pot (super easy!) that I'll post as soon as I get some pics. It's especially great if you can get a good deal on a whole chicken.



I first saw this pizza on the Pillsbury Bake-Off Contest on the Food Network (it's my dream to enter one day!), and it looked SO good that I had to look up the recipe right away. It's one of our favorites! The sauce actually is very similar to our favorite Chicken Alfredo sauce. I made a few adjustments--I lessened the cooking time for the crust (it kept getting too brown), switched the wine to chicken broth (so I took out the Marsala in the title since it doesn't really fit now), and I just used regular mushrooms and dried parsley and left out the onion on ours.

Printable Recipe

White Chicken Pizza
from Pillsbury Bake-Off Recipes

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 tablespoons olive oil
1/2 lb uncooked chicken breast tenders (not breaded)
2 tablespoons butter
1 1/2 cups thinly sliced onions
1 package (8 oz) sliced mushrooms
3 cloves garlic, finely chopped
3/4 cup chicken broth (or 3/4 cup sweet Marsala wine)
1/2 cup whipping (heavy) cream
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 teaspoon salt, if desired
1/4 teaspoon pepper
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup shredded Parmesan cheese


Heat oven to 400°F. Spray 13x9-inch pan with cooking spray (or use a Silpat).

Unroll pizza crust dough in pan; press dough to edges of pan.

Bake 7-9 minutes or until crust just barely starts to brown. (Bake it enough so the bottom of the crust isn't too doughy; otherwise it will be soggy. But you don't want it to brown very much, or it will be too crispy in the end.)

Meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat. Add chicken; cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4-inch pieces. Set aside. (Or substitute Rotisserie Chicken and skip this step.)

To same skillet, add remaining 1 tablespoon oil and the butter. Add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender.

Stir in garlic; cook 1 minute longer.

Stir in chicken broth; cook 4 to 5 minutes, stirring occasionally, until chicken broth is reduced by half (about 6 tablespoons).

Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.

Sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses.

Bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown.


Serve with: Salad or Baby Carrots