Chicken Cheesesteak Casserole
This Chicken Cheesesteak Casserole is a simple way to get the taste of a chicken Philly cheesesteak in a quick weeknight meal.
Servings 6
Baking Temp 350°F
Equipment
- Large nonstick skillet
- 8x8-inch baking dish
- Nonstick cooking spray
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, sliced
- 2 medium bell peppers, any color, sliced
- 1 medium onion, sliced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 slices provolone cheese
- 1 8 oz tube refrigerated crescent rolls
Instructions
Preparation
- Preheat oven to 350°F.
- Spray 8x8-inch baking dish with nonstick cooking spray.
For the filling
- In a large skillet over high heat, sauté chicken, peppers and onions, stirring frequently.
- Season with garlic powder, onion powder, paprika, salt and pepper.
- Continue cooking on high heat for about 8-10 minutes, or until mixture starts to brown.
Assembling the Casserole
- Put mixture in bottom of prepared baking dish.
- Layer with provolone slices.
- Top with unrolled crescent rolls, tucking dough down around the edges.
Bake & Serve
- Bake for 18-20 minutes, or until top is golden brown. Serve immediately.