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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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
Definitely a great keto dish for those who are not concerned about calories and are joining the keto lifestyle!
The mushrooms shouldn't affect that. Yes, less mayo would work, also drain the pan after cooking the meat if you have a lot of cooking grease built up in there.
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If you made this recipe as written, it makes 12 servings. You can use the serving number selector at the top of the list of ingredients to make fewer servings if you prefer.
All I did was seared the purposefully thin meat, whole for 2mins per side in the same butter the chicken would have been cooked in and placed the pieces off to the side on a plate while the others finished. After, I cut the meat into bite sized chunks, omitting any veins of fat in the meat, while the veggies cooked down slightly then added the meat, and all the juices the meat released, back into te pan to warm back up when I added the garlic in the last minute of the veggies cooking (since most of the time garlic doesn't get put in at the beginning), with the italian seasoning, salt and pepper. Mixed and let the garlic and spices become fragrant then continued the recipe as descriped above.
My only self critique is that I maybe should have gone with thinner strips instead of chunks, for a better overall texture, but it was still pretty good. I also expect skirt or flank steaks (which may als be packaged as "carne asada") would work (maybe better?) for this.
That is just a suggested serving size. If someone is hungry, they can eat more than that as we do recommend eating to hunger.
Hi Julie! All of our recipes list the number of servings. If you want to make more or less, you can use the drop down menu above the list of ingredients to scale the recipe.
I am accustomed to flavouring my cooking from "scratch". Can anybody suggest an appropriate blend of original spices and herbs to achieve the correct flavour profile for this dish?
Also, could we please have more recipes that are constructed from /proper/ basic and recognisable ingredients! I really do not want to go (fruitlessly, in my case) hunting for stupid and expensive "seasoning" blends when I have a cupboard full of herbs and spices. More /real/ recipes, please and less annoyance.
Thank you for your feedback. We have recipes for many of the spice blends that our recipes call for that you can mix yourself without needing to hunt for specialty ingredients. Here's the link to our recipe for Italian seasoning.
https://www.dietdoctor.com/recipes/italian-seasoning
Cheesy Yummy gooey deliciousness. My changes - as a T2 Diabetic unable to find any Worcestershire sauce without multiple forms of sugar I decided to just omit that ingredient. Also I never have been able to digest bell pepper - green being the worse - color doesn't matter to some but for me yellow bell peppers go down easier just like yellow tomatoes. Less acid in the tomatoes, mellower bell pepper flesh than the green.
I didn't see where it said to add parsley or cilantro so I sprinkled some fresh torn cilantro leaves on top to add the green I saw in the finished casserole photo. It added a nice additional flavor.
Another big fat 5 stars for my husband and I. Thank you
Any mild white cheese that melts well.
It's a white cheese with a mild flavor that melts well. If you can't find it, you can use mozzarella instead.
From the tips under the recipe.
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.
Correct, the carbs here would be 4% of this particular meal.
So glad you enjoy it!