Chicken Philly Cheesesteak Casserole – Comforting, Cheesy, and Weeknight-Friendly

This Chicken Philly Cheesesteak Casserole gives you all the big, bold flavors of a classic Philly cheesesteak—tender chicken, sautéed peppers and onions, and melty cheese—baked into one cozy dish. It’s easy to throw together on a busy night and satisfies that hearty, cheesy craving. No fussing with rolls or a stovetop griddle; the oven does the work.

Serve it with a side salad or garlic bread and you’re set. It’s the kind of dinner that makes everyone at the table happy without breaking a sweat.

What Makes This Recipe So Good

• All the flavor, less mess: You get the essence of a Philly cheesesteak—savory chicken, peppers, onions, and gooey cheese—without standing over a skillet for ages.
• Weeknight simple: Minimal prep, one baking dish, and straightforward steps. Great for beginners and busy cooks.
• Make-ahead friendly: Assemble earlier in the day, cover, and bake when you’re ready.

  It also reheats beautifully.

• Balanced and customizable: Use your favorite cheeses, add mushrooms, or go spicy with pepper jack. It’s easy to tailor.
• Family approved: It’s creamy, cheesy, and satisfying. Even picky eaters usually get on board with this one.

Shopping List

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Bell peppers: 2 medium (green is classic; red or yellow add sweetness), thinly sliced
• Onion: 1 large yellow or white onion, thinly sliced
• Mushrooms (optional): 8 ounces cremini or button, sliced
• Garlic: 3 cloves, minced
• Cream cheese: 8 ounces, softened
• Provolone: 6–8 slices (or 1.5 cups shredded)
• Mozzarella or Monterey Jack: 1 cup shredded
• Chicken broth: 1/2 cup
• Worcestershire sauce: 1–2 teaspoons
• Italian seasoning: 1 teaspoon
• Smoked paprika (optional): 1/2 teaspoon
• Red pepper flakes (optional): A pinch for heat
• Olive oil or avocado oil: 2–3 tablespoons
• Salt and black pepper: To taste
• Fresh parsley: For garnish (optional)

How to Make It

1. Preheat the oven: Set to 375°F (190°C).

   Grease a 9×13-inch baking dish.

2. Sauté the vegetables: Heat 1 tablespoon oil in a large skillet over medium-high. Add sliced peppers, onions, and mushrooms (if using). Season with a pinch of salt and pepper.

   Cook 6–8 minutes, stirring often, until softened and lightly browned. Transfer to a bowl.

3. Cook the chicken: Add another tablespoon of oil to the same skillet. Add the chicken, season with salt, pepper, Italian seasoning, and smoked paprika if using.

   Cook 5–7 minutes until lightly browned and just cooked through. Stir in garlic for the last 30 seconds. Remove from heat.

4. Make the creamy base: In a mixing bowl, whisk softened cream cheese with chicken broth and Worcestershire until smooth.

   If it’s too thick, add a splash more broth. Taste and adjust salt and pepper.

5. Assemble the casserole: Spread the sautéed vegetables evenly in the baking dish. Top with the cooked chicken.

   Pour the cream cheese mixture over everything and gently toss or spread to coat.

6. Add the cheese: Layer provolone slices over the top to cover. Sprinkle mozzarella (or Monterey Jack) over that for extra melt and stretch. Add a pinch of red pepper flakes if you like heat.
7. Bake: Place in the oven and bake 18–22 minutes, until the cheese is melted, bubbling, and lightly golden around the edges.
8. Rest and serve: Let it rest 5 minutes.

   Garnish with chopped parsley. Serve as is, or spoon onto toasted hoagie rolls, over rice, or alongside roasted potatoes.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: For best texture, reheat covered in a 325°F (165°C) oven for 15–20 minutes.

  Microwave individual portions in 45–60 second bursts, stirring once.

• Make-ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add 5–10 minutes to the bake time if going straight from fridge to oven.

Health Benefits

• High-quality protein: Chicken provides lean protein to support muscle repair and steady energy.
• Veggie boost: Bell peppers, onions, and mushrooms add fiber, vitamin C, antioxidants, and a savory depth without many calories.
• Calcium and satisfaction: Cheese contributes calcium and helps make the meal more filling, which can reduce late-night snacking.
• Flexible for goals: You can lighten it by using reduced-fat cream cheese, part-skim mozzarella, and a bit less cheese overall without losing flavor.

Pitfalls to Watch Out For

• Watery casserole: Mushrooms and peppers release moisture. Sauté them until most liquid cooks off before assembling.
• Overcooked chicken: Brown it lightly and stop when just cooked through.

  It finishes in the oven; overcooking makes it dry.

• Curdled sauce: Make sure cream cheese is softened and whisked smooth with warm (not boiling) broth for a silky base.
• Underseasoning: Season at each step—veggies, chicken, and sauce. A pinch of salt and pepper goes a long way.
• Rubbery cheese top: Bake until just bubbly and lightly golden. Overbaking can toughen the cheese.

Recipe Variations

• Extra-melty classic: Use all provolone for that traditional Philly vibe.
• Spicy twist: Swap in pepper jack and add sliced jalapeños or a drizzle of hot sauce.
• Mushroom-forward: Double the mushrooms and add a splash of balsamic during the sauté for umami depth.
• Garlic-herb: Add 1 teaspoon garlic powder and 1 tablespoon fresh chopped herbs (parsley, basil) to the cream cheese mix.
• Keto-friendly: Serve over sautéed zucchini ribbons or cauliflower rice and stick with full-fat cheeses.
• Lighter option: Use Neufchâtel (1/3 less fat) cream cheese, part-skim mozzarella, and add extra peppers to increase volume.
• One-pan method: If your skillet is oven-safe, assemble and bake directly in it to cut down on dishes.

FAQ

Can I use rotisserie chicken?

Yes.

Shred or chop about 4 cups of rotisserie chicken and skip the stovetop chicken step. Warm it briefly with the garlic, then proceed with assembly.

What’s the best cheese for a Philly flavor?

Provolone is the go-to for classic taste and melt. A mix of provolone and mozzarella gives you both flavor and stretch.

Can I make this dairy-free?

Use a dairy-free cream cheese and your favorite plant-based mozzarella-style shreds.

Flavor-wise, add a bit more seasoning and a splash of extra Worcestershire or soy sauce to boost umami.

Is Worcestershire sauce necessary?

It’s not essential but adds depth. If you don’t have it, use 1–2 teaspoons soy sauce or a dash of balsamic vinegar as a stand-in.

Can I add pasta or rice?

Absolutely. Stir in 3 cups cooked pasta or 2 cups cooked rice before baking.

Increase the cream cheese mixture by 1/4 cup broth to keep it saucy.

How do I keep the peppers from getting soggy?

Sauté them over medium-high heat until they pick up some color and most moisture cooks off. Don’t cover the skillet; steam softens them too much.

What sides go well with this?

Simple greens with a vinaigrette, roasted broccoli, sweet potato wedges, or garlic bread are all great. For a sandwich feel, spoon onto toasted hoagie rolls.

Final Thoughts

Chicken Philly Cheesesteak Casserole brings comfort and convenience together in one bubbling, cheesy pan.

It’s unfussy, flexible, and perfect for feeding a hungry crowd or stocking the fridge with leftovers. Keep the ingredients on hand, and you’ve got a reliable weeknight winner. Make it your own with a few tweaks, and don’t forget a little parsley on top for that fresh finish.

This is the kind of recipe you’ll reach for again and again.