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Chicken Poblano Casserole

A delightful mix of tender chicken, spicy poblano peppers, and melted cheese, this casserole is a comforting dish perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 2 pieces poblano peppers, chopped Roasted for additional flavor
  • 1 cup cream of chicken soup
  • 1 cup sour cream Can substitute with Greek yogurt
  • 1 cup shredded cheese (cheddar or Monterrey jack) Adjust quantity to preference
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Tortilla chips or tortillas (optional, for layering)
  • Chopped fresh cilantro (for garnish) Adds freshness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Roast your chopped poblano peppers in a skillet over medium heat for about 5-7 minutes until they soften.
  3. In a large mixing bowl, combine the cooked shredded chicken, roasted poblanos, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir well until everything is fully incorporated.
  4. In a greased baking dish, layer either crushed tortilla chips or directly place the chicken mixture.
  5. Sprinkle the shredded cheese generously on top.
  6. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  7. Let the casserole sit for a few minutes before garnishing with fresh cilantro.
  8. Serve warm for a comforting family meal.

Notes

Can be prepared ahead of time and kept in the refrigerator. For leftovers, store in an airtight container for up to 3 days or freeze for up to 3 months.