Chicken Cheesesteak Casserole

Seasoned chicken with peppers and onions in a savory, creamy sauce with pasta.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 815kcal

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)

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 9x13-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.

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.