Philly Cheesesteak Chicken Casserole

Written By Becky Grimm

Ingredients

  • 6 cups shredded chicken

  • 1 tbsp oil

  • 4 sliced onions

  • ¼ cup mayo

  • ¼ cup sour cream

  • 2 cloves garlic finely minced

  • 1 tsp salt

  • ½ teaspoon pepper

  • 8 oz provolone sliced

Instructions

  • Preheat oven to 450.

  • Toss onions and oil in a large casserole dish. Bake for 25 minutes, stirring halfway until the onions have softened and browned.

  • Meanwhile, combine the chicken with mayo, sour cream, garlic, salt, and pepper.

  • Mix the chicken into the cooked onions in the casserole dish. Top with provolone cheese.

  • Reduce the heat to 375. Bake for an additional 15-20 minutes until hot and bubbly.

Notes

Nutrition: This recipe has 8 servings. The nutrition facts are for 1 serving. I just eye up portions when serving. There are 3.9 NET carbs per serving.

Nutrition

Calories: 403 | Carbohydrates: 4.5g | Protein: 42.1g | Fat: 23.3g | Saturated Fat: 8.5g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 7.3g | Trans Fat: 0.1g | Cholesterol: 194.8mg | Sodium: 748.7mg | Potassium: 541.2mg | Fiber: 0.6g | Sugar: 2g | Vitamin A: 342.8IU | Vitamin C: 2.9mg | Calcium: 248.9mg | Iron: 1.7mg

Becky Grimm
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