Chicken Poblano Casserole with Creamy Sauce is a cozy and hearty dish that brings together tender chicken pieces, roasted poblano peppers, and a rich, creamy sauce that blankets everything in pure comfort. The smoky poblano peppers add just the right kick without overwhelming the palate, making this casserole a delicious crowd-pleaser.
I love making this casserole when I want something that feels homemade but doesn’t take forever to prepare. The creamy sauce is my favorite part—it’s smooth and flavorful, binding all the ingredients together in a way that makes every bite satisfyingly soft and tasty. Plus, it’s a great way to sneak in some veggies without anyone noticing too much!
Serving this casserole with a simple side salad or some warm, crusty bread always makes for a complete meal. It’s one of those dishes that’s perfect for a weeknight dinner or for inviting friends over, because everyone seems to love the blend of flavors and the comforting warmth it brings to the table.
Key Ingredients & Substitutions
Poblano Peppers: These give the casserole a mild smoky heat. If you find them too spicy, you can use green bell peppers, but you’ll lose a bit of that signature flavor.
Chicken Breasts: Boneless and skinless work best for uniform cooking. You can swap with chicken thighs for juicier results, but they’ll take a little longer to cook.
Sour Cream: This adds creaminess and tang. Greek yogurt is a good substitute for a lighter option, but use full-fat for the best texture.
Cheddar and Monterey Jack Cheese: These melt nicely into the sauce. Feel free to mix cheeses like pepper jack for extra spice or mozzarella for a milder taste.
Diced Green Chilies: They add a gentle heat and depth. If unavailable, use diced jalapeños sparingly to avoid making the dish too hot.
How Do You Roast Poblanos Perfectly Without Burning Them?
Roasting poblanos brings out their smoky flavor but requires some care.
- Char all sides by placing peppers under a broiler or directly on a gas flame, turning every few minutes.
- Once evenly blackened, trap the steam by placing them in a sealed bowl or plastic bag for about 10 minutes. This loosens the skin.
- Peel off the charred skin gently with your hands or a paper towel—avoid rinsing or you’ll wash away flavor.
- Remove seeds to control heat level, then chop for the casserole.
This method gives you tender, mildly smoky peppers without bitterness or sogginess. I always roast more than I need and freeze extras for quick use later!
Equipment You’ll Need
- Broiler or gas flame – I recommend this for roasting the poblanos quickly and evenly, bringing out their smoky flavor.
- Large skillet – perfect for cooking the chicken and making the sauce in one pan for easy cleanup.
- Mixing spoon or spatula – helps stir everything together smoothly and prevents sticking.
- Oven-safe casserole dish – to bake the casserole until bubbling and golden on top.
- Cooking spray or butter – to lightly grease the dish and prevent sticking during baking.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or ground beef for different protein options, making the dish more versatile.
- Add diced tomatoes or corn into the sauce for extra sweetness and texture.
- Mix in a splash of lime juice or hot sauce before serving for a tangy or spicy kick.
- Use pepper jack or Monterey Jack with jalapeños instead of cheddar for more heat and flavor.
Chicken Poblano Casserole with Creamy Sauce
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 large poblano peppers
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup fresh cilantro, chopped (plus extra for garnish)
Spices and Seasoning:
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Other:
- 2 tablespoons olive oil
- ½ cup chicken broth
- 1 tablespoon all-purpose flour (optional, for thickening sauce)
- Cooking spray or butter (for greasing casserole dish)
Time Needed to Make This Dish
Prepare about 15 minutes to roast and prep the poblanos and cook the chicken. Assembling and baking lasts around 25 minutes. So from start to finish, you’re looking at roughly 45 minutes total – quick and satisfying!
Step-by-Step Instructions:
1. Roast the Poblanos
Set your oven’s broiler to high or use a gas flame to roast your poblano peppers. Turn them every few minutes until their skin blisters and chars on all sides. Put the peppers inside a sealed plastic bag or covered bowl for 10 minutes – this helps loosen the skin. Afterward, peel off the skins, remove seeds, and chop into bite-sized pieces. This smoky step brings great flavor to your casserole!
2. Cook the Chicken and Veggies
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook 3-4 minutes until translucent. Toss in the garlic and sauté for one more minute. Then add the chicken pieces and cook until they’re no longer pink inside (about 6-8 minutes). Season the mix with cumin, chili powder, salt, and pepper to give it that warm, savory flavor.
3. Make the Creamy Sauce
Reduce the heat to low. Stir in the diced green chilies and roasted poblano peppers. Add the sour cream, chicken broth, and flour if you want a thicker sauce. Stir everything well, cooking another 3-5 minutes until creamy and slightly thickened. Remove from heat.
4. Assemble Your Casserole
Preheat your oven to 375°F (190°C). Lightly grease a casserole dish with cooking spray or butter. Pour your chicken and creamy poblano mixture inside. Combine the shredded cheddar and Monterey Jack cheeses, then sprinkle evenly on the top.
5. Bake to Perfection
Pop the casserole into the oven and bake for 20-25 minutes. When it’s done, the cheese should be melted, bubbly, and a little golden on top.
6. Serve and Enjoy
Let your casserole cool for about 5 minutes before serving. Sprinkle extra fresh cilantro over the top for a nice, fresh touch. Pair it with a crisp salad or Mexican rice for a well-rounded meal.
Enjoy your delicious, creamy Chicken Poblano Casserole!
Can I Use Frozen Chicken for This Casserole?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry with paper towels to avoid excess moisture in the skillet.
How Can I Make This Dish Spicier or Milder?
To increase heat, add extra diced green chilies or use pepper jack cheese instead of Monterey Jack. For a milder version, remove all seeds from the poblanos and reduce or omit the chili powder.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole and refrigerate it covered for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if baking directly from the fridge.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the creamy texture.
