Chicken Cheesesteak Casserole
Chicken Cheesesteak Casserole has all the flavors of a classic chicken cheesesteak but with added creaminess and egg noddles – all made in about 40 minutes!
A HEARTY CHICKEN CASSEROLE
I love this Chicken Cheesesteak Casserole that is made with seasoned chicken, peppers, and two different types of cheese for a super creamy and flavorful dinner. We love chicken Philly sandwiches in my house so this was a perfect casserole for us. Even if you aren’t a fan of peppers and onions (you can leave them out) – you can still have a delicious chicken casserole! This recipe is easy to prepare and perfect for weeknight dinners when you need something pretty quickly without feeling like you need to put all this effort into making dinner. Plus, you can make it ahead of time and freeze it or refrigerate it!
FREQUENTLY ASKED QUESTIONS:
Yes. I would make this all the way through assembly and then hold off on baking it. Instead, cover with a lid or foil and then pop it in the refrigerator. Pull it out of the fridge to come closer to room temperature before baking when ready later in the day. I would not make this more than 24 hours in advance (unless you plan on covering and freezing).
Roasted vegetables, sweet potato fries, a caesar salad or other green salad, Green Beans, Brussels Sprouts, and some crusty Garlic Bread or Breadsticks.
Sure, I already have a recipe. This Philly Cheesesteak Casserole recipe was made specifically for steak.
Yes. You can try a small noodle like shells or rotini. If you choose to use a smaller type of noodle, you won’t need the whole 16-ounce box though.
You can keep the leftovers in the fridge for up to 5 days or cover well and freeze for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- egg noodles – you can use other type of pasta. Just remember you are only making 12 ounces and most pasta comes in 16 ounce boxes.
- red and green bell peppers- You can swap green peppers for more red peppers or try yellow or orange peppers instead if you don’t love green peppers.
- yellow onion – try switching out for a shallot for a slightly more garlic flavor.
- chicken – You can use leftover cooked chicken or grab some rotisserie chicken to make this easier and faster to prepare.
- dried oregano, garlic powder, onion powder – this is my go-to seasoning combo but you can certainly season with your favorites. You could even add a little paprika for color.
- salt and pepper
- cream cheese– If needed, I have a set of tips on Softening Cream Cheese Quickly.
- sour cream– if you don’t enjoy sour cream or don’t have any on hand, you can use Greek yogurt, Cream of Chicken Soup, or just omit it altogether. If sour cream is a turn off for you or a family member, you probably already have a go-to substitute to use anyway so feel free to use that instead.
- milk
- mayonnaise
- shredded mozzarella and provolone blend – you can just use all mozzarella cheese if you prefer or choose a cheese you enjoy.
HOW TO MAKE CHICKEN CHEESESTEAK CASSEROLE
Cook the noodles according to the directions. Move forward with the recipe. Preheat the oven to 350° F. In a skillet over low to medium heat add the oil then the peppers, onions. Saute for about 4 minutes.
To the skillet add the diced chicken. Season with dried oregano, garlic powder, onion powder, salt and pepper. Saute for about 5-7 minutes or until the chicken is cooked and any juices run clear.
To the skillet add the softened cream cheese, sour cream, milk, and mayonnaise. Stir until cream cheese is melted and everything is fully combined.
Add 1 cup of the shredded cheese. Mix until combined. Remove from heat then transfer the mixture to the baking dish.
Add the cooked and drained noodles to the baking dish. Stir until combined.
Top the casserole with the remainder of the shredded cheese. Bake uncovered for about 20 minutes until everything is warmed through and the cheese is melted and bubbly.
Top with chopped parsley (optional) then serve.
CRAVING MORE RECIPES?
Chicken Cheesesteak Casserole
Ingredients
- 12 ounce bag egg noodles
- 2 Tablespoons olive or vegetable oil
- 1 red bell pepper, diced or sliced
- 1 green bell pepper, diced or sliced
- ½ cup yellow onion, diced or sliced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks (or chicken thighs)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 8 ounce block cream cheese, softened to room temperature
- 1 cup sour cream
- 1 cup milk
- ½ cup mayonnaise
- 2 cups shredded mozzarella and provolone blend, divided use
- 2 Tablespoons chopped parsley (for garnish, optional)
Instructions
- Cook 12 ounce bag egg noodles according to package directions. When ready, drain and set aside. (Note: I will let the noodles cook as I move forward with the rest of the recipe.)
- Preheat the oven to 350° F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a skillet over low to medium heat add 2 Tablespoons olive or vegetable oil then add 1 red bell pepper, diced or sliced, 1 green bell pepper, diced or sliced and ½ cup yellow onion, diced or sliced. Sauté for about 4 minutes.
- To the skillet add 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks. Season with 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, ⅛ teaspoon salt and ¼ teaspoon pepper.
- Saute for about 5-7 minutes or until the chicken is cooked and any juices run clear.
- To the skillet add 8 ounce block cream cheese, softened to room temperature, 1 cup sour cream, 1 cup milk and ½ cup mayonnaise. Stir until cream cheese is melted and everything is fully combined.
- Add 1 cup shredded mozzarella and provolone cheese blend. Mix until combined. Remove from heat then transfer the mixture to the baking dish.
- Add the cooked and drained noodles to the prepared baking dish. Stir until combined.
- Top the casserole with the remaining cup of shredded mozzarella and provolone cheese blend.
- Bake uncovered for about 20 minutes until everything is warmed through and the cheese is melted and bubbly.
- Top with chopped parsley (optional) then serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Like it
I really love this. It’s simple and easy to make and really delicious.