This Philly chicken cheesesteak casserole is loaded with bell peppers, shredded chicken, and plenty of cheese that’s baked until bubbly and golden. It has all the same flavors as the sandwich but is packed into a family-friendly casserole dish instead!
Why this recipe works
This Philly chicken cheesesteak casserole is the sister recipe to our beloved Philly cheesesteak casserole, swapping the beef with shredded chicken. Onion, bell peppers, garlic, and chicken breast plus a creamy, cheese-laden sauce catapults this dish into the ultra-comforting casserole category.
Think of it as a deconstructed chicken Philly cheesesteak. While there’s no bread in this recipe like you would get with a sandwich, it’s perfectly paired on the side to mop up the creamy sauce!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You will need about 4 breasts, or 2 pounds of cooked chicken for this recipe. This recipe is excellent for using up leftovers, but you can also opt for a pre-cooked rotisserie chicken or cook up the breasts yourself before beginning. Feel free to slice the chicken if preferred.
CHEESE – Instead of using provolone or pepper jack cheese, experiment with different cheeses like mozzarella or gouda.
CREAM CHEESE – Cream cheese is the base for the rich and creamy sauce. Be sure to soften it before beginning for the best texture. To do so, cube the cream cheese and allow it to rest at room temperature for around 30 minutes.
How to Make Philly Chicken Cheesesteak Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400F, and lightly grease a 9×13 casserole dish.
- In a large skillet with deep sides, cook the onions and peppers for about 5 minutes over medium-high heat.
- Reduce heat to medium and add in the garlic, onion powder, sea salt, and ground pepper and cook until fragrant.
- Place the cream cheese and the heavy cream into the skillet and stir consistently until the cream cheese has fully melted. Bring to a simmer, then reduce the heat to low. Add in pepper jack cheese, stirring until melted. Remove from heat.
- Mix the shredded chicken into the skillet and fully combine before transferring into the prepared 9×13 dish.
- Top with provolone cheese slices and bake for 15 minutes. The cheese should be fully melted on top and starting to become golden brown. If needed, broil for a minute or two.
- Garnish with freshly chopped parsley.
Frequently Asked Questions & Expert Tips
Store cooled leftover Philly chicken cheesesteak casserole in an air-tight container kept in the refrigerator for up to 4 days. To reheat, place in the microwave in 45 second – 1 minute intervals, stirring inbetween increments until warmed through. You can add a splash of heavy cream (or any milk) to help keep it moist during reheating. Add additional cheese on top and melt if desired.
Serving Suggestions
Serve Philly chicken cheesesteak casserole with hunks of bread or dinner rolls and a crisp dinner salad. Enjoy!
More Casserole Recipes
- Buffalo Chicken Casserole
- Chicken Enchilada Casserole
- King Ranch Chicken Casserole
- Philly Cheesesteak Casserole
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Philly Chicken Cheesesteak Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 Tablespoons extra virgin olive oil
- 1 large yellow onion sliced
- 2 red bell peppers sliced
- 2 green bell peppers sliced
- 4 cloves garlic minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces cream cheese cubed and softened
- 1 cup heavy whipping cream
- 1 ½ cups shredded pepper jack cheese
- 2 pounds cooked boneless skinless chicken breasts shredded thick (about 4 breasts)
- 8 slices provolone cheese
Things You’ll Need
- Large heavy bottomed skillet with deep sides
Before You Begin
- You will need about 4 breasts, or 2 pounds of chicken for this recipe. This recipe is excellent for using up leftovers, but you can also opt for a pre-cooked rotisserie chicken or cook up the breasts yourself before beginning. Feel free to slice the chicken if preferred.
- Be sure to soften the cream cheese before beginning for the best texture. To do so, cube the cream cheese and allow it to rest at room temperature for around 30 minutes.
- Instead of using provolone or pepper jack cheese, feel free to experiment with different cheeses like mozzarella or gouda.
Instructions
- Preheat oven to 400F, and lightly grease a 9×13 casserole dish.
- In a large skillet with deep sides, cook the onions and peppers for about 5 minutes over medium-high heat.
- Reduce heat to medium and add in the garlic, onion powder, sea salt, and ground pepper and cook until fragrant.
- Place the cream cheese and the heavy whipping cream into the skillet and stir consistently until the cream cheese has fully melted. Bring to a simmer, then reduce the heat to low. Add in pepper jack cheese, stirring until melted. Remove from heat.
- Mix the shredded chicken into the skillet and fully combine before transferring into the prepared 9×13 dish.
- Top with provolone cheese slices and bake for 15 minutes. The cheese should be fully melted on top and starting to become golden brown. If needed, broil for a minute or two to help it brown.
- Garnish with freshly chopped parsley. Enjoy!
Expert Tips & FAQs
- Store cooled leftover Philly chicken cheesesteak casserole in an air-tight container kept in the refrigerator for up to 4 days. To reheat, place in the microwave in 45 second – 1 minute intervals, stirring inbetween increments until warmed through. You can add a splash of heavy cream (or any milk) to help keep it moist during reheating. Add additional cheese on top and melt if desired.
Nutrition
Kristen Rittmer
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Sharon says
Just made this and it is soooo good. Served it with lettuce salad and garlic toast. Definitely adding this to my favorites list!