Kristie's chicken Philly cheesesteak casserole

Kristie’s chicken Philly cheesesteak casserole

The classic Philly cheesesteak is made with beef, and this keto casserole can be made with either chicken or beef. This dish will quickly become a household favorite. Just a bite or two and you will quickly see why.

Kristie’s chicken Philly cheesesteak casserole

The classic Philly cheesesteak is made with beef, and this keto casserole can be made with either chicken or beef. This dish will quickly become a household favorite. Just a bite or two and you will quickly see why.
8 servingservings


  • 1 tbsp 1 tbsp butter
  • 2 lbs 900 g boneless chicken thighs, cubed
  • 4 oz. (23 cup) 110 g (160 ml) yellow onion, slicedyellow onions, sliced
  • 6 oz. 170 g green bell pepper, slicedgreen bell peppers, sliced
  • 8 oz. 230 g mushrooms, sliced
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • ½ tsp ½ tsp salt
  • ½ tsp ½ tsp pepper
  • 2 tsp 2 tsp Italian seasoning, divided
  • 8 oz. (1 cup) 230 g (240 ml) cream cheese, softened
  • ½ cup 120 ml mayonnaise
  • 2 tbsp 2 tbsp Worcestershire sauce
  • 2 cups (8 oz.) 475 ml (230 g) cheddar cheese, shredded
  • 12 oz. (2½ cups) 350 g (650 ml) provolone cheese, sliced
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Instructions are for 8 servings. Please modify as needed.

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet on medium-high heat, brown the chicken in butter.
  3. When the meat is cooked, add onions, pepper, mushrooms, half of the garlic, salt, pepper, and half of the Italian seasoning. Continue cooking until vegetables are just tender, but not soft. Remove from heat and set aside.
  4. In a large bowl, mix cream cheese, mayonnaise, the rest of the garlic, the rest of the Italian seasoning, Worcestershire, and cheddar cheese. Add the meat mixture and combine.
  5. Spoon into a 9” by 13” (23x33) glass baking dish and top with the slices of provolone cheese.
  6. Bake in the oven for 25 to 30 minutes or until the casserole is bubbly and slightly browned.

Keto quick tip!

This casserole can be put together ahead of time and then baked just before serving. Leftovers can also be frozen for future meals.


Chicken Philly cheesesteak casserole

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  1. Louise
    This looks soooo good! May I used regular mayonnaise instead of keto mayo?also did you mean to say chicken thighs OR chicken breast’s instead of AND chicken breasts?
  2. Valerie lane
    Can we really use hamburger instead of chicken?
  3. Mary-Ann
    I just made this last night and the whole family loved it. I put about 2-3 tablespoons in a romaine lettuce leaf and ate as a taco. Delicious!
  4. Linda
    900g or 2lbs of chicken for 12 people with no side?
    I made this recipe and it truly is very little.... I am glad I made it in bulk for the freezer and not for 12 guests :D
    Has anyone else thought that the portions are off on this recipe?
    For example, the keto lasagna is massive in comparison!!
    Replies: #8, #29, #38
  5. Bryon
    I made this last night and family loved it, even my non-Keto ones. The plan was to have this for lunch today but looks like kids took it for school lunch. Very tasty, good flavors that flow well together
  6. Ginger
    Swapped out the chicken for carne asada steak, it's our new favorite
    Reply: #7
  7. Bryon
    That sounds good also, for a true type of Philly cheesesteak, I’ll be trying it like that next
  8. Valerie
    I divided it up into 8 portions and they were still very small portions, closer to 6 portions than 12 really!
  9. Beth
    This is YUMMY. I served it with the rosemary focaccia bread from this site to sop up the creamy sauce. I’m sure I added lots more salt and Italian seasoning than the recipe called for but I just eyeballed it. The end result was a creamy, cheesy, and slightly creole tasting delight!
  10. Lynda
    Just made this for the third time. It is so tasty. I don't measure anything. I just put in what looks right for two of us. Delicious.
  11. Jennifer
    Why is it pictured in a cast iron? Do we have to transfer to casserole dish?
  12. Darvecl
    This is my favourite meal! I’ve made it so many times. I agree with previous comments that this really only gives you 6 moderately sized portions but I steam some broccoli and add it as a side with this dish and is very filling
  13. Karla
    Well now, this is definitely a keeper. Easy and I scaled it down myself to fit my needs. I just need an ingredient list and then I modify it for one. I made mine in an 8x8 square dish. The flavors were so good that I don't think I'll mind eating this for a couple of days. I can't wait to try this with beef. Thanks for the tasty meal!
  14. Christine
    Did anyone make this without the mushrooms? Any other suggestions to add to replace the mushrooms? Thank you!
  15. Bee
    Is the whole meal 5g? Or is it 5g per portion please? :)
    Reply: #17
  16. Robert Cusher
    Anyone breakdown the Marcos per serving?
  17. Robert
    Per serving
  18. Carol
    what is the serving size?
  19. Cheryl
    My family and I really liked this recipe, but I think I will cut down the cream cheese. It was way too creamer for me. Will make it again1
  20. Chassidy R
    We loved it, I just left out the mushrooms. Will definitely make this again.
  21. Andrew
    How do you get 75ml of bell pepper? It's not a liquid
  22. elizabeth
    I can’t get provolone cheese in any supermarket near me is there something different I can use?
    Reply: #43
  23. April Blankinship
    So good! Far beyond my expectations! Thank you!
  24. Deborah
    We cant get that cheese here in Ireland, would any other cheese be just as good.?
  25. Bridget
    I didn’t have Italian Seasoning so put mixed herbs, then didn’t have provolone cheese so used some smoked cheddar and mozzarella. It was lovely and filling. I used one chicken breast per person.
  26. Joanne B McBride
    This is so good! Used mozzarella instead of provolone. Loved the crunch top!
  27. Aglae
    I prepared it today.

    Although I followed the instructions very carefully, weighted all ingredients to match what the recipe called for exactly, the final result turned out to be "too rich" for the taste of all the three of us. The overall taste was not necessarily bad. However, it felt like "too much."

    Also, we all felt it did not have enough salt. I will definitely give it a try again, but my plan is to cut on the "cream cheese" and the "mayonnaise" and add a little more salt to it next time .

    It is actually the first time that we have felt this way about a particular recipe found on this site, and I have prepared a lot of them.

    I am a little concerned because just a few hours before preparing it, I had bought the book "Cooking Keto...." whose author happens to be the person that designed this recipe. I had very high expectations from this particular book and do not really want that the rest of the recipes in it turn out not to be liked by me and my family!!!!!!

  28. Monica
    Omg this was so delicious!!! A fav for sure and lots of freezer meals now so there is no excuse to not be prepared in a hurry!!!! I’ll make this over and over an I do love the richness of it!
  29. Anne Marie
    Hi - I made this last night and also thought the quantities are way off. Also, just now i imported this recipe into My Fitness Pal and the calculations for fat and carbs are also understated on the MFP ????? This is concerning because we are all striving for that high fat percentage. Has anyone else tried to import a recipe from Diet Doctor into My Fitness Pal?
  30. Jill Basel
    Made this tonight and my family LOVED it. Even my non-keto kiddo chowed it down. Not sure it would feed 12 people like others have said, but it was so good and filling. We used leftover rotisserie chicken and that made it the perfect weeknight meal.
  31. Chris
    Had for dinner tonight and it is delicious!
  32. Kathy
    This recipe is a new family favorite! It's delicious and so easy to make. We did feel that two tablespoons of Worcestershire was a bit overpowering, so we only add one tablespoon now and it's perfect! Next time, I'm going to try sausage instead of beef for an even richer flavor:)
  33. Robin
    We had it last night with a side of buttered broccoli! Terrific and definitely on our make-again list! Thanks for another great recipe :-) My only boo-boo was that I'd purchased a package of provolone that had 12 slices but only weighed 8 oz - I need to pay better attention next time.

    We also like Kristie's Phili Cheesesteak casserole with beef! As there's now just the two of us, I cheerfully make the 12 servings, and then package up the remaining 10 for the freezer. They make easy and convenient meals, and all we need with them is a small side salad with a high-fat/low carb dressing or some buttered broccoli or brussels sprouts or green beans and we have a great meal.

    I don't use MyFitnessPal - it's my understanding that the data is entered by users, and often there are errors. I DO use MasterCook, which I've used for over 20 years. Yes, I have to add ingredients to the database but I take it right off the label of a new product. Sometimes I notice discrepancies, but we have been doing this for more than 2 years now, and while I don't consider myself an expert, I do feel pretty comfortable going with my gut (no pun intended) if I feel something is a little off.

    I'm also cautious about adding too much extra protein to the amounts specified in the recipe. My sweetheart has been a type 2 diabetic a long time, and when he has more protein that Keto calls for, we see a definite uptick in his blood glucose even though he has dropped to 11% of the insulin he was using when we started all this (he was taking the equivalent of 335 units a day when we started, so that's a dramatic improvement). While I might on occasion add more fat to a recipe, I rarely add more protein. My biggest challenge in all this has been re-learning to pay attention to my own body and understanding when I'm hungry or thirsty and ignoring when I just 'want' something. Despite following strict keto for the last couple of years using this site as our bible, I'm still working on that.

    So thanks again, DietDoctor, for another winner!!!

  34. Michelle San Juan
    How many calories per serving? It was delicious!!!!!!
    Reply: #35
  35. Kristin Parker Team Diet Doctor
    We don't recommend counting calories. Here's why.
  36. Kim
    I made this s yesterday with ground beef. My mistake was not straining the ground beef after I browned it but I plan to make it again but with more veggies and add jalepenos.
  37. Stella
    I really liked this recipe. However the portion sizes are ridiculously small. I made a batch to serve 6 and barely got 3 serves. I generally eat small portions but I can’t understand how 450 grams of chicken and a cup of veggies is supposed to feed 6 people?
  38. Ben
    Yeah doesn't make sense. You need at least 4ozs per a person with the meat. And this would be way less.
  39. Gracey
    Curious that two ingredients are listed as "divided" but no clear instructions on measurements in the two different components. Does that mean assuming 1/2 of the amount in the meat and 1/2 in the sauce?
    Reply: #42
  40. Bruce
    It is a real shame the cook, or at least someone from dietdoctor, doesn't even bother to answer any questions.
    Reply: #41
  41. Kristin Parker Team Diet Doctor

    It is a real shame the cook, or at least someone from dietdoctor, doesn't even bother to answer any questions.

    Portion sizes are a suggestion. In this case, since we have numerous comments, I have forwarded this to the Recipes team for review.

  42. Kristin Parker Team Diet Doctor
    If you will look at steps 2 and 3, each one says to add some of the Italian seasonings and garlic.
  43. Elaine
    Elizabeth...I didn't have provolone either. I used shredded mozzarella and it tasted delicious!!
  44. Susan
    Gooey and cheesy, I was pleasantly surprised. I really don't like chicken and only made this because a relative left some chicken at my house, and I do like Philly Cheesesteak, but with beef. The sauce was delicious and the chicken was tender. It hasn't converted me to chicken, but I'd recommend it quite willingly to those who do like chicken.
  45. Miguel
    What's up with those funky measurements? Why not 1/2 piece of bell pepper, 1 onion, 75ml of bell pepper is just strange.
    Reply: #46
  46. Kelsie
    It’s because it auto converts from Imperial. You’ll see on the US measurements that the bell pepper is measured in cups, so when it converts to metric it subs mLs for cups as a standard, rather than considering what is being measured. I usually just convert back to US using the toggle to check odd measurements like these. Hope this helps!
  47. Jeanine
    Just finished making for baking dish - have not baked yet but SOOOO Little there. Have been dividing dinner into 4 servings saving 2 servings for lunch but will have to come up with something else for lunch tomorrow. Felt like the amounts were off when I was making it so referred to DD many times making I had 4 servings. Hope someone addresses this soon.

    BUT all of the recipes are very good and most generous. Love Kristies carrot cheesecake - actually divided it into 16 pieces and froze leftovers. Lasted for my Birthday, Valentines day, anniversary and fed family not on low carb. A real winner. And amazingly enough a 1/16th is enough for one serving.

  48. Kristen
    Does anyone know how much a serving size is? Is it a cup?
    Reply: #49
  49. Kristin Parker Team Diet Doctor

    Does anyone know how much a serving size is? Is it a cup?

    Serving size will vary based on how much your dish reduces during cooking. This recipe makes 12 servings.

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