Keto Philly Cheesesteak Chicken Casserole – Comforting, Low-Carb, and Family-Friendly

If you love the flavors of a Philly cheesesteak but want to keep things low-carb, this casserole hits the sweet spot. It’s hearty, cheesy, and packed with savory peppers, onions, and tender chicken. Everything bakes together into one bubbling dish, which makes weeknight dinner easy.

It’s great for meal prep, freezer-friendly, and crowd-pleasing. Best of all, the prep is simple, and the ingredients are easy to find.

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Keto Philly Cheesesteak Chicken Casserole – Comforting, Low-Carb, and Family-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 large green bell pepper, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 8 ounces mushrooms, sliced (optional but recommended)
• 3 cloves garlic, minced
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional for heat)
• 4 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce (choose a low-sugar brand)
• 1 tablespoon Dijon mustard
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• Fresh parsley, chopped, for garnish (optional)

Method

 

1. Prep the oven and pan: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch casserole dish.
2. Season the chicken: In a large bowl, toss chicken with salt, pepper, smoked paprika, onion powder, garlic powder, oregano, and red pepper flakes if using. Set aside.
3. Sauté the veggies: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers, onion, and mushrooms. Cook 5–7 minutes until softened and slightly browned. Add garlic and cook 30 seconds. Transfer to the casserole dish.
4. Brown the chicken: Add remaining oil to the skillet. Add the seasoned chicken in a single layer, working in batches if needed. Sear 4–6 minutes until lightly browned and mostly cooked through. Transfer to the casserole dish and toss with the veggies.
5. Make the creamy sauce: In a small bowl, whisk cream cheese, heavy cream, Worcestershire, and Dijon until smooth. Microwave the cream cheese 10–15 seconds if needed to soften. Taste and adjust salt.
6. Assemble: Pour the sauce over the chicken and veggies. Gently toss to coat. Sprinkle provolone and mozzarella evenly over the top.
7. Bake: Place in the oven and bake 12–15 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
8. Finish and serve: Let rest 5 minutes. Garnish with parsley if you like. Serve hot with a simple green salad or steamed broccoli.

What Makes This Recipe So Good

• Classic flavor, low-carb twist: All the cheesesteak goodness without the bread. Think melty cheese, bell peppers, and onions with juicy chicken.
• One-pan convenience: It comes together in a single casserole dish, making cleanup quick and painless.
• Customizable: Adjust the heat, add mushrooms, or swap cheeses to fit your taste and macros.
• Meal-prep friendly: Holds up well in the fridge and reheats beautifully for quick lunches.
• Comfort food done smarter: High in protein and fat, low in carbs, and truly satisfying.

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 large green bell pepper, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 8 ounces mushrooms, sliced (optional but recommended)
• 3 cloves garlic, minced
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional for heat)
• 4 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce (choose a low-sugar brand)
• 1 tablespoon Dijon mustard
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Prep the oven and pan: Preheat the oven to 400°F (200°C).
   

   Lightly grease a 9×13-inch casserole dish.

2. Season the chicken: In a large bowl, toss chicken with salt, pepper, smoked paprika, onion powder, garlic powder, oregano, and red pepper flakes if using. Set aside.
3. Sauté the veggies: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers, onion, and mushrooms.
   

   Cook 5–7 minutes until softened and slightly browned. Add garlic and cook 30 seconds. Transfer to the casserole dish.

4. Brown the chicken: Add remaining oil to the skillet.
   

   Add the seasoned chicken in a single layer, working in batches if needed. Sear 4–6 minutes until lightly browned and mostly cooked through. Transfer to the casserole dish and toss with the veggies.

5. Make the creamy sauce: In a small bowl, whisk cream cheese, heavy cream, Worcestershire, and Dijon until smooth.
   

   Microwave the cream cheese 10–15 seconds if needed to soften. Taste and adjust salt.

6. Assemble: Pour the sauce over the chicken and veggies. Gently toss to coat.
   

   Sprinkle provolone and mozzarella evenly over the top.

7. Bake: Place in the oven and bake 12–15 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
8. Finish and serve: Let rest 5 minutes. Garnish with parsley if you like. Serve hot with a simple green salad or steamed broccoli.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely, portion into freezer-safe containers, and freeze up to 2 months.
  

  Thaw overnight in the fridge.

• Reheat: Warm gently in a 325°F (165°C) oven until heated through, or microwave in 45-second bursts, stirring between rounds to keep the sauce smooth.

Health Benefits

• Low-carb, high-fat balance: This casserole fits a keto lifestyle by keeping carbs low and providing satisfying fats from cheese and cream.
• Protein-rich: Chicken provides high-quality protein to support muscle maintenance and satiety.
• Nutrient-dense veggies: Bell peppers, onions, and mushrooms bring fiber, vitamin C, B vitamins, and antioxidants without spiking carbs.
• Steady energy: The mix of protein and fat helps promote stable energy and fewer cravings compared to carb-heavy casseroles.

Common Mistakes to Avoid

• Overcrowding the pan: When browning the chicken, cook in batches. Crowding causes steaming, not searing, and can turn the chicken rubbery.
• Skipping the sauté: Raw veggies release too much water and dull the flavor. A quick sauté improves texture and taste.
• Cold cream cheese: If it’s too firm, the sauce can turn lumpy.
  

  Soften it slightly for a smooth, creamy mixture.

• Too much liquid: Mushrooms and onions can add moisture. Sauté until lightly browned to evaporate excess water before baking.
• Underseasoning: Taste the sauce and adjust salt. Cheese adds saltiness, but the base should still be well-seasoned.

Variations You Can Try

• Spicy jalapeño version: Add sliced jalapeños and a pinch of cayenne for heat.
  

  Pepper jack can replace mozzarella.

• Steakhouse twist: Swap chicken for thin-sliced steak tips or shaved beef. Sear quickly and reduce baking time slightly.
• Bacon upgrade: Stir in 4–6 slices of crisp, chopped bacon before baking for smoky flavor.
• Cauliflower layer: Add 2 cups lightly steamed cauliflower florets to bulk it up while keeping carbs low.
• Different cheeses: Try sliced provolone layered on top for that classic stretch, or add a little gouda for richness.
• Dairy-light option: Use less cream cheese and a splash of unsweetened almond milk, then top with a modest amount of cheese. It won’t be as creamy but still tasty.

FAQ

Is this casserole truly keto-friendly?

Yes.

It’s low in carbs and high in fat and protein. The main carbs come from the vegetables, which are kept in moderate amounts.

Can I use rotisserie chicken?

Absolutely. Shred or cube cooked chicken and skip the browning step.

Mix it with the sautéed veggies and sauce, then bake until hot and bubbly.

What can I use instead of heavy cream?

Try a mix of cream cheese and unsweetened almond milk, or use half-and-half if your macros allow. Keep in mind that thinner liquids may make the sauce less rich.

How do I prevent a watery casserole?

Sauté the vegetables until lightly browned to drive off moisture. Don’t cover the casserole while baking, and let it rest before serving so the sauce thickens.

Can I make it ahead?

Yes.

Assemble up to the cheese step, cover, and refrigerate for up to 24 hours. Bake when ready, adding 5–10 minutes to the cook time.

What sides go well with it?

Simple greens with a vinaigrette, roasted asparagus, sautéed spinach, or zucchini noodles pair nicely without adding many carbs.

Can I use sliced cheese instead of shredded?

Yes. Layer provolone slices over the top for a classic cheesesteak texture.

It melts beautifully and gives a nice pull.

Final Thoughts

Keto Philly Cheesesteak Chicken Casserole brings bold, familiar flavors to your table with minimal effort and carbs. It’s weeknight-friendly, easy to customize, and satisfying enough to please the whole family. Keep it simple, season well, and let the oven do the work. This is the kind of dish you’ll want on repeat, especially when you need a reliable, cozy, low-carb dinner.