Description
A simple casserole featuring shredded chicken, roasted poblano peppers, and a creamy sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 2 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 cup milk
- 1 cup shredded Monterey Jack cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Roast the poblano peppers over an open flame or under the broiler until the skin is blackened. Place peppers in a bowl, cover, and let steam for 10 minutes. Peel, seed, and chop the peppers.
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- In a large bowl, combine the shredded chicken, chopped poblano peppers, cooked onion and garlic mixture, cream of chicken soup, milk, and half of the cheese. Mix well.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, combine the breadcrumbs and the remaining cheese. Sprinkle this mixture over the top of the casserole. Drizzle with melted butter.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
Notes
- You can roast the peppers ahead of time to save preparation time.
- Use rotisserie chicken for quick assembly.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 2
- Protein: 38
- Cholesterol: 110
Keywords: chicken, poblano, casserole, baked chicken, pepper casserole, comfort food