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.
USMetric
servingservings
Ingredients
- 1 tbsp 1 tbsp butter
- 2 lbs 900 g boneless chicken thighs, cubed
- 4 oz. (2⁄3 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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Making low carb simple
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet on medium-high heat, brown the chicken in butter.
- 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.
- 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.
- Spoon into a 9” by 13” (23x33) glass baking dish and top with the slices of provolone cheese.
- 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.
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118 comments
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!!
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!!!!!!
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!!!
https://www.dietdoctor.com/isnt-weight-loss-calories-2
Portion sizes are a suggestion. In this case, since we have numerous comments, I have forwarded this to the Recipes team for review.
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.
Serving size will vary based on how much your dish reduces during cooking. This recipe makes 12 servings.