Keto Philly Cheesesteak Casserole

  • 05 Jan - 11 Jan, 2019
  • Mag The Weekly
  • Cookery


· 150g chicken thighs or chicken breasts, cubed

· 1/6 teaspoon butter or ghee

· 1/6 cup green bell peppers, sliced

· 1/6 cup yellow onions, sliced

· 40g mushrooms, sliced

· 1/3 garlic clove, divided

· 1/3 teaspoon Italian seasoning, divided

· 1/10 teaspoon salt

· 1/10 teaspoon pepper

· 40g cream cheese, softened

· 1/10 cup mayonnaise

· 1/3 tablespoon Worcestershire sauce

· 1/3 cup cheddar cheese, shredded

· 50g provolone cheese slices


In a large skillet on medium high heat, brown the chicken in butter or ghee. When the meat is cooked, add onions, pepper, mushrooms, garlic, salt, pepper and Italian seasonings. Continue cooking until vegetables are just tender, but not soft. Remove from heat and set aside. In a large bowl, mix cream cheese, mayonnaise, garlic, Italian seasoning, Worcestershire and cheddar cheese. Add the meat mixture and combine.

Spoon into a glass baking dish and top with the slices of provolone cheese. Bake at 190°C for 25 to 30 minutes or until the casserole is bubbly and slightly browned.