Philly Chicken Cheesesteak Casserole

Servings: servings

Calories: 588cal

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

Preheat oven to 400F, and lightly grease a 9x13 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 9x13 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!

5 from 3 votes

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.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time25

Total Time35