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This is spin-off of my Philly Cheese Steak Casserole, which has been quite popular through the years.  I used chicken instead of ground beef.  This is a tasty casserole chock-full of vegetables.  

I served this unconventionally with sour cream and salsa.  I put some on my portion and nuked it briefly to take the edge off the cold sour cream and salsa (also chilled).  This gave it a great Mexican flavor, but if you prefer, you can give it an Italian flavor using marinara sauce.  You can serve it plain as well, but we loved it the Mexican flavor way alongside a nice big salad with creamy dressing.

I chopped the peppers real small using a food processor and could have done that with the onions as well, but didn't (If you want to do that, then add to the food processor in chunks and use the pulse button if you have one on your machine).  I also left the mushrooms, sliced.    This chicken casserole is great cold out of the refrigerator as well; would thus be tasty on a picnic with a salad on the side.  I made the cream cheese optional.  I didn't use it, although my Philly Cheese Steak Casserole does use it. With the cream cheese, I imagine it would taste even richer.  And, again, just like with that casserole, I didn't have Provolone cheese slices, so used grated Mozzarella cheese, and it worked well.

If you get migraines from either Worcestershire sauce or soy sauce (me), then you can use a homemade soy sauce (recipes online in Pinterest), which is what I do. 

I used a couple of nonstick skillets for this recipe.  Even though the chicken is actually cooked, I stir fry it a bit with seasonings to give it more flavor.

This is my low-carb and keto version of this classic recipe.



1 tbsp extra-light olive oil (15 mL)

1 tbsp minced garlic (15 mL)

4 cups diced chicken (1 L)

  (1 rotisserie chicken)

4 oz cream cheese, optional (125 g)

1 tsp salt (5 mL)

1 tsp soy sauce, OR Worcestershire sauce (5 mL)

1 tsp Montreal chicken seasoning (5 mL)

1/2 tsp black pepper (2 mL)

2 tbsp extra-light olive oil (30 mL)

1 cup chopped onion (250 mL)

1/2 lb sliced mushrooms (227 g)

2 bell peppers

1/4 tsp salt (1 mL)

3 large eggs

1/2 cup whipping cream (125 mL)

11/2 cups grated Mozzarella cheese, OR (375 mL)

  Provolone cheese slices to cover casserole




Preheat the oven to 350°F (180°C). 


In large, nonstick frying pan, in olive oil, cook garlic two minutes.  Add chicken and cream cheese (cut into bits), if using.  Cook stir frying and sprinkle with salt, Worcestershire sauce, Montreal chicken seasoning and black pepper.


In another large, nonstick frying pan, in olive oil, cook chopped onion until softening.  Add mushrooms and peppers (place pieces of peppers in food processor and process until finely chopped but not pureed).  While cooking sprinkle with salt and continue to cook until moisture has evaporated and vegetables are tender.  Add chicken to vegetable mixture and stir to combine.  Turn out into a 9 x 13-inch (23 x 33 cm) casserole dish. 


In small bowl, whisk together eggs and whipping cream.  Pour evenly over casserole.  Sprinkle with Mozzarella cheese or use Provolone cheese slices to cover.


Bake uncovered 25 minutes and broil 2 to 3 minutes on high to give the cheese some color, if desired.  Watch carefully.

Yield:  9 servings

1 serving

333.7 calories

27.6 g protein

21.6 g fat

1.2 g fiber

5.9 g net carbs 

Other Chicken Casseroles you may enjoy:

Baked French Onion Chicken

Chicken Lasagna with Roasted Eggplant

Cauli Tot Chicken and Bacon Casserole

Creamy Chicken Mushroom Casserole (curry)

Southwest Spicy Chicken Casserole

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