Description
A creamy and flavorful Chicken & Poblano Pepper Casserole with tender chicken, roasted poblano peppers, salsa verde, and melted cheese. Perfect for an easy dinner or meal prep.
Ingredients
1/2 bunch green onions
2 large poblano peppers (or 2 green bell peppers)
1 1/2 pounds boneless, skinless chicken breasts
8 oz sour cream
8 oz shredded cheddar cheese
8 oz salsa verde
2 tsp taco seasoning
1 Tbsp olive oil
Instructions
1. Preheat oven to 400°F.
2. Slice poblanos in half lengthwise, remove seeds, and place on a sheet pan. Roast for about 20 minutes until browned and tender, turning halfway. Set aside to cool.
3. Chop the green onions.
4. Dice chicken breasts into cubes. Heat olive oil in a large skillet over medium heat. Add chicken with taco seasoning, cooking for 3–4 minutes until no longer pink. Remove from heat.
5. Dice roasted poblano peppers and add them to the cooked chicken.
6. Lower oven to 350°F and grease an 8×11-inch casserole pan.
7. In a bowl, combine sour cream and salsa verde until smooth.
8. Layer half the chicken and peppers in the casserole dish. Spread half the sour cream mixture on top, then sprinkle with half the cheese.
9. Repeat the layers with remaining chicken, sauce, and cheese.
10. Bake for 20 minutes until the cheese is melted and bubbly.
11. Let rest for 5 minutes, then garnish with chopped green onions and serve.
Notes
This casserole can be prepared ahead of time and refrigerated before baking.
Leftovers keep in the fridge for 3–4 days and reheat well in the oven or microwave.
To freeze, assemble before baking, wrap tightly, and freeze for up to 3 months.
Nutrition information is estimated per serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American, Mexican-inspired