Chicken Philly Cheesesteak Spaghetti Casserole

Comforting Chicken Philly Cheesesteak Spaghetti Casserole is a family favorite. This hearty spaghetti casserole is budget friendly and will feed a crowd!

Love Philly Cheesesteaks? Try our Quick Philly Cheesesteak Sandwich recipe or this Spaghetti Squash Casserole for a low carb Philly Cheesesteak fix! 

This Chicken Philly Cheesesteak Casserole cuts just like a lasagna!

A Comforting, Budget Friendly Casserole Recipe

We all need those tried and true recipes that we keep in our back pocket for tines when you need to feed a crowd! This Chicken Philly Cheesesteak Spaghetti Casserole is definitely one of ours!

It’s super comforting, filling and ridiculously delicious. We packed this spaghetti casserole full of ground chicken, mushrooms and peppers baked in a creamy alfredo sauce. Grab a couple of jars of your favorite alfredo sauce at the store to make this dinner recipe even easier!

How Do You Make This Spaghetti Casserole?

In case you aren’t familiar, a spaghetti casserole is sort of like a lasagna, but made with spaghetti. It cuts and serves like a lasagna because it’s usually held together with a binder of some sort. For this recipe we used an egg, just like you would add to your ricotta cheese mixture in a lasagna.

Start by making the filling in a large skillet. The biggest on you have! We cooked ours in a 13 inch skillet so if you don’t have one that big you might have to cook the chicken in batches.

After the chicken is browned, cook the peppers, onions and mushrooms in the same skillet. We found that removing the cooked chicken from the skillet makes this step easier, especially if you don’t have a large pan.

Chicken Philly Cheesesteak Casserole filling

While the chicken and vegetables are cooking, boil 1 pound of spaghetti a minute or two shy of the package directions. The spaghetti will cook loner in the oven so you don’t want it cooked all the way through. Drain the spaghetti and return it to the pot. Add store bought alfredo sauce and toss together.

Once the ground chicken and vegetables are done, add them to the pot with the spaghetti and the beaten egg. Mix again to combine and then pour into a 9″ x 13″ baking dish. Top the casserole with breadcrumbs, cover and bake.

Chicken Philly Cheesesteak Casserole gets a topping of panko bread crumbs before going into the oven.

After 25 minutes, remove the foil from the baking dish and bake another 10 minutes to brown the breadcrumbs on top. Remove the spaghetti casserole from the oven and let it rest for 10 minutes before cutting.

Chicken Philly Cheesesteak Casserole is the ultimate comfort food!

Can I Make This Chicken Philly Cheesesteak Spaghetti Casserole Ahead Of Time?

This is one of those recipes that tastes better when it first comes out of the oven. Don’t get me wrong, leftovers are AMAZING, but the spaghetti will absorb the sauce so it will be a little more dry than when it’s first baked. BUT since the spaghetti absorbs all the sauce it’s super flavorful and delicious.

But you can make this casserole recipe ahead of time, refrigerate it and bake it when you’re ready, that will save a ton of time in the kitchen!

Spaghetti Casserole recipe with ground chicken and peppers

Looking For More Casserole Recipes?

Chicken Philly Cheesesteak Casserole is a spaghetti casserole chicken dinner

Chicken Philly Cheesesteak Spaghetti Casserole

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

This hearty and comforting spaghetti casserole has all the flavors you love in a chicken Philly Cheesesteak!



  • 1 pound spaghetti
  • 2 (15 ounce) jars store bought alfredo sauce
  • 2 pounds ground chicken
  • 2 tablespoons olive oil, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 2 cups diced peppers
  • 2 cups sliced mushrooms
  • 1 egg, beaten
  • 1/4 chopped parsley
  • 1 cup panko bread crumbs


  1. Preheat the oven to 375 degrees.
  2. Boil the spaghetti in a large pot of salted water according to the package directions. Drain the spaghetti, rinse with cold water and return to the pot that you cooked it in.
  3. Add both jars of alfredo sauce and the parmesan cheese to the spaghetti and toss to combine.
  4. Add 2 tablespoons of the olive oil to a large skillet. Add the chicken along with the salt, pepper, garlic powder and oregano and cook for about 5-7 minutes until no pink remains. Drain any drippings from the skillet and then add the chicken to the bowl with the pasta, tossing to combine.
  5. To the same skillet, add the remaining 2 tablespoons of olive oil. Add the onions, peppers and mushrooms and cook for 5-7 minutes until the onions and peppers are softened and the mushrooms are slightly browned. Let the vegetables cool slightly and then add to the bowl with the spaghetti and chicken. Once the filling has cooled slightly, add the beaten egg and toss to combine the ingredients.
  6. Pour the spaghetti into a 9″ x 13″ baking dish that’s been sprayed with cooking spray.
  7. Add the panko bread crumbs on top of the casserole and then cover with foil and bake for 25 minutes.
  8. Remove the foil, return to the oven and bake for 10 minutes.
  9. Let the casserole rest for 10 minutes before cutting, then garnish with parsley and serve.
  • Category: Dinner
  • Method: Oven/Stove Top
  • Cuisine: American


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8 Responses
  1. Serena {Serena Bakes Simply From Scratch}

    This looks amazing! I know the kids and hubby would devour this! Can’t wait to try it!

    1. Dan

      You add the egg in with the spaghetti, chicken and vegetables. I updated the recipe card, thanks for letting me know!

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