Making this Chicken Poblano Casserole Recipe is a breeze. The depth of flavor with every bite proves that easy recipes can be delicious. The next time that you're wanting a simple one-dish meal, this chicken casserole is a must.
This creamy poblano chicken is unlike anything that you'll be able to find at restaurants and grocery stores. It's comprised of many of my favorite things in terms of ingredients, and when combined, it has the most delicious flavor.
It's a simple Mexican recipe with a spin, and it's even better the next day. The creamy sauce paired with the roasted poblano pepper will have you craving just one more bite. This chicken mixture is a fast and simple way to feed the whole family and have leftovers for round two.
Be sure to check out my Jalapeno Tater Tot Casserole Recipe for another easy comfort food recipe that is fast and easy to make. Perfect for busy weeknights.
Olive oil - Avocado oil or coconut oil would also work.
Poblano peppers - Be sure to follow the directions on the recipe card on how to prep and prepare the poblano chiles.
Chicken - Any cooked chicken will work for this recipe. I normally bake some boneless skinless chicken breasts or boneless skinless chicken thighs unless we have leftover rotisserie chicken on hand. Make sure it is not dry. Adding dry chicken will ruin any casserole.
Cream cheese - To add creaminess to the rest of the casserole.
Sour cream - For richness and to add a tangy element.
Mayonnaise - Mayo makes the sauce taste rich and creamy.
Heavy cream - Helps to thin out the sauce a bit while adding richness. You can sub in chicken stock or chicken broth to cut back on calories if you prefer.
Garlic powder - For flavor.
Salt - To taste. Since you are making this with cooked chicken you can taste it as you season.
Black pepper - Black pepper enhances the other flavors. You can add it to taste.
How to Make This Chicken Poblano Casserole Recipe
Step One: Preheat the oven to 350 degrees.
Step Two: Put the poblano peppers in a 9X13-inch casserole dish. Drizzle the peppers with oil and bake for 30-40 minutes.
Step Three: Take out the peppers and let them cool. Take off the stem and remove the seeds. Chop up the peppers.
Expert Tip: An easy way to remove the seeds is to rinse the peppers under running water.
Step Four: Mix the sour cream, cream cheese, mayo, heavy cream, and seasonings in a bowl.
Step Five: Put the chicken and peppers in the casserole dish.
Step Six: Top with the mixture. Add cheese.
Step Seven: Bake for 25-20 minutes or until bubbly.
Use jalapeño peppers - If you really want to kick up the heat, you can use different types of roasted peppers for this dish. Even green bell peppers could be used in place for a new flavor and taste. Some people find that the poblano chile pepper is too spicy for their liking, so swap it out and use whatever pepper that you like. (jalapeno peppers will be pretty spicy, so maybe just add a few into the mix)
Add onions - You can never go wrong with adding onion. A diced red onion or a sweet white onion would go a long way in terms of flavor.
Use different types of chicken - If you have leftover rotisserie chicken, use that and save yourself some time.
Add rice - You can make this chicken poblano casserole recipe with rice as a one-dish meal by adding a layer of cooked rice under the chicken mixture. You may want to double the sauce ingredients so there is enough for the rice to soak up.
How do I serve this creamy chicken poblano casserole?
You have options. You can serve this in a bowl, topped with pico de Gallo, black beans, tomatillo salsa, and a dollop of sour cream. You can also serve it with corn tortillas or flour tortillas and a little bit of green salsa.
No matter how you serve it, it's bound to have a lot of flavor and taste amazing.
What can I top this casserole dish with?
I'm all about adding more cheese. Top with shredded pepper jack cheese, Mexican cheese, white cheddar, goat cheese, or even some provolone cheese with a smoky flavor. Any combination will pair well.
You can also top it with diced green onions or thin strips of roasted green pepper for a pop of flavor.
How do I store leftover casserole?
The biggest thing that you need to remember when storing this chile relleno casserole recipe is that you need to let it cool down to room temperature before adding it to an airtight container. You can also cover it with plastic wrap as well.
It needs to be stored in the fridge and eaten within two days for the best flavor.
When you're ready to eat the leftovers, you can reheat the mixture low and slow in the oven or scoop out what you need and reheat it in the microwave. Be sure that you heat the mixture all the way through so that it's hot and warm throughout. Then serve and enjoy again.
- 1 tablespoon olive oil
- 4 poblano peppers
- 1.5 lb cooked chicken cubed or shredded
- 4 oz cream cheese
- ½ cup sour cream
- ½ cup mayo
- 2 oz heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 350.
- Put the whole poblano peppers in a 9x13 casserole dish.
- Drizzle with the oil. Bake for 30-40 minutes or until softened.
- Remove the peppers and let cool. Remove stems and seeds. Coarsely chop.
- Combine the cream cheese, sour cream, mayo, heavy cream, and seasonings.
- Put the chicken and poblano peppers in the casserole dish.
- Spread the sauce on top of the chicken. Top with the cheese.
- Bake for 25-30 minutes or until hot and bubbly.