This chicken Philly casserole takes the flavors of a Philly cheesesteak sandwich and turns them into an easy baked dinner. Tender chicken, soft peppers and onions, and melted provolone are all stirred together with rice or pasta in a creamy sauce.

It starts with cooked chicken, so it comes together in about 45 minutes from start to finish. It is a good way to use up leftover chicken, and it feeds four with no fuss.

Why This Chicken Philly Casserole Works

• Classic cheesesteak flavor. Green bell pepper, onion, and provolone are the heart of a Philly sandwich, and they shine here too.
• Quick sauce. Cream of mushroom soup thinned with milk makes a creamy sauce in one stir. The mushroom flavor fits right in, since many cheesesteaks have mushrooms.
• Built-in starch. The rice or pasta bakes right in the dish, so it is a full meal in one pan.
• Uses leftovers. Rotisserie chicken, leftover grilled chicken, and leftover rice all work.

Ingredients and Easy Swaps

You need 3 cups of cooked chicken, sliced or shredded, and one can of cream of mushroom soup with half a cup of milk. For the vegetables, use one green bell pepper and one small onion, both sliced. Season with garlic powder, salt, and pepper. You also need 1.5 cups of shredded provolone or mozzarella and 2 cups of cooked rice or pasta. Keep a little oil on hand for cooking the vegetables.

• Chicken: Thin sliced chicken looks more like a real cheesesteak. Shredded rotisserie chicken is faster.
• Soup: Cream of chicken soup works if you do not like mushrooms.
• Peppers: Red or yellow bell peppers make it a little sweeter and more colorful.
• Cheese: Provolone is the classic pick. Mozzarella is milder and stretchier. White American melts the creamiest.
• Starch: White rice, brown rice, penne, rotini, or egg noodles all work. Cook pasta just short of done so it does not go soft in the oven.

How to Make It at a Glance

1. Heat the oven to 350°F. Cook the sliced pepper and onion in a little oil until just tender.
2. Mix the soup, milk, garlic powder, salt, and pepper in a large bowl.
3. Stir in the chicken, vegetables, rice or pasta, and 1 cup of the cheese.
4. Spread it in a greased 9×13 inch dish and top with the rest of the cheese.
5. Bake for 30 minutes until hot and melty.

The chicken is already cooked, so you are heating it through. The center should reach 165°F. The full recipe card is below.

One tip for the best texture: slice the pepper and onion into thin strips, about a quarter inch wide, just like you would for a sandwich. Thin strips cook quickly and blend into every bite. If your chicken is in big pieces, cut it into thin slices across the grain. Smaller pieces mix more evenly with the rice and cheese, so every scoop gets a little of everything.

Common Mistakes to Avoid

• Raw vegetables. Peppers and onions will not soften enough in 30 minutes of baking. Cook them first.
• Overcooked vegetables. Stop when they are just tender. They keep cooking in the oven and can turn mushy.
• Too much salt. Canned soup and cheese are already salty. Add salt at the end if it needs it.
• Dry casserole. Cold leftover rice soaks up sauce. Add an extra splash of milk if the mix looks thick before baking.

Variations

• Beef Philly: Use thin sliced cooked steak or roast beef in place of chicken.
• Add mushrooms: Cook a cup of sliced mushrooms with the peppers and onion.
• Add some heat: Stir in sliced pickled jalapeños or a pinch of red pepper flakes.
• Crunchy top: Sprinkle buttered breadcrumbs over the cheese before baking.
• Lower carb: Use cauliflower rice in place of rice or pasta.

What to Serve With It

Since the starch is already in the dish, keep the sides simple. A green salad, steamed broccoli, or roasted green beans balance the cheesy casserole. Garlic bread or soft rolls are great if you want the sandwich feel. A few dill pickle spears on the side are a fun touch.

Make Ahead, Storage, and Reheating

Make ahead: Put the casserole together, skip the top layer of cheese, cover, and refrigerate up to 24 hours. Add the cheese and bake for 40 to 45 minutes since it starts cold.

Storage: Keep leftovers covered in the fridge for 3 to 4 days.

Reheating: Microwave single servings with a splash of milk, or warm a larger portion in a 350°F oven covered with foil. Heat to 165°F in the center.

Freezing: Made with rice, it freezes well for up to 3 months. Pasta versions can turn soft after thawing. Thaw overnight in the fridge before reheating.

Chicken Philly Casserole FAQ

Can I use raw chicken?
Cook it first. Slice chicken breast thin and cook it in a skillet until it reaches 165°F, then add it to the casserole.

What cheese is on a real Philly?
Provolone, white American, or Cheez Whiz are the classic choices. Provolone is the easiest to use here.

Can I make it in a smaller pan?
Yes. An 8×8 inch dish works for a thicker casserole. Bake a few extra minutes until hot in the middle.

Do I need to cook the rice first?
Yes. The recipe calls for 2 cups of cooked rice or pasta. Uncooked rice will not soften in this amount of sauce.

Chicken Philly Casserole

Recipe by Derek Jacobson

Servings

4

servings

Cook Mode

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Ingredients

• 3 cups cooked chicken, sliced or shredded

• 1 can cream of mushroom soup

• 1/2 cup milk

• 1 green bell pepper, sliced

• 1 small onion, sliced

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

• 1 1/2 cups shredded provolone or mozzarella cheese

• 2 cups cooked rice or pasta

Directions

• Sauté bell pepper and onion in a little oil until just tender.
• In a bowl, mix soup, milk, garlic powder, salt, and pepper.
• Stir in chicken, cooked vegetables, rice (or pasta), and 1 cup cheese.
• Pour into a greased 9×13-inch dish.
• Top with remaining cheese.
• Bake at 350°F for 30 minutes until hot and melty.

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