Chicken Poblano Casserole with Creamy Sauce is a cozy and flavorful dish that brings together tender chicken, smoky poblano peppers, and a rich, creamy sauce all baked to bubbly perfection. The poblano peppers add just the right hint of mild heat and earthiness, while the creamy sauce keeps everything smooth and comforting.
I love making this casserole on busy weeknights because it feels like a special meal but comes together pretty easily. What I really enjoy is how the flavors blend while baking—the chicken soaks up all that creamy goodness, and the poblano peppers give it a little kick without being too spicy. It’s a recipe that always makes me feel like I’m serving up something a bit fancy without the fuss.
This casserole is great on its own or paired with a simple green salad and some crusty bread. I often warm it up for leftovers because the flavors actually get better the next day. If you’re looking for a dish that’s both comforting and a little different, this Chicken Poblano Casserole with Creamy Sauce has definitely got you covered.
Key Ingredients & Substitutions
Chicken breasts: These give the dish tender, juicy protein. You can swap for thighs if you like a richer flavor and more moisture.
Poblano peppers: They add mild smoky heat. If fresh ones aren’t available, you can use canned or roasted green chilies for a similar taste.
Cream and sour cream: These create the creamy sauce. Use half-and-half for a lighter option or Greek yogurt to cut calories, but add it off the heat to avoid curdling.
Cheese: Monterey Jack melts well and adds mild flavor. Mozzarella is a great substitute. For more flavor, try pepper jack for a little spice.
Fresh cilantro: It brightens the dish. If you don’t like cilantro, parsley works as a fresh, mild alternative.
How Can I Roast Poblano Peppers Easily for the Best Flavor?
Roasting poblanos brings out their smoky flavor and softens their skin for easy peeling. Here’s how I do it:
- Place peppers directly on a gas flame, under a broiler, or on a hot grill.
- Turn them every few minutes until all sides are charred and blackened.
- Put them in a covered bowl or sealed plastic bag for 10 minutes to steam—this loosens the skin.
- Peel off the blackened skin, remove seeds, then slice.
This simple method takes about 10-15 minutes and gives the dish wonderful smoky depth without hassle.
Equipment You’ll Need
- Roasting rack or baking sheet – I use this to easily char the poblanos under the broiler or on the stove.
- Large skillet – perfect for sautéing the vegetables and browning the chicken.
- Saucepan – for simmering the creamy sauce and blending flavors smoothly.
- Baking dish – to assemble and bake the casserole until bubbly and browned.
- Knives and cutting board – essential for peeling peppers and chopping ingredients.
Flavor Variations & Add-Ins
- Use cooked shredded chicken instead of breasts for a more tender, pulled texture.
- Add chopped tomatoes or corn to the sauce for extra sweetness and freshness.
- Mix in sliced mushrooms or diced bell peppers to boost the veggie content.
- Sprinkle with crushed red pepper flakes or smoked paprika for a spicier, smokier flavor.
Chicken Poblano Casserole with Creamy Sauce
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 3-4 fresh poblano peppers, sliced into strips
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- ½ cup sour cream
- ½ cup shredded Monterey Jack or mozzarella cheese
- ¼ cup fresh cilantro, chopped
- 2 tablespoons butter or olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Optional: ½ cup chicken broth (if a thinner sauce is desired)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and roughly 35 minutes of cooking and baking. Most of the time is spent roasting the peppers, simmering the sauce, and baking the casserole until bubbly and golden. It’s perfect for a cozy dinner that doesn’t require long hours in the kitchen!
Step-by-Step Instructions:
1. Roast and Prepare Poblanos:
Start by roasting your poblano peppers. You can do this over an open flame, under the broiler, or on a hot grill. Keep turning them until their skins are blackened all around. Then, put the peppers in a covered bowl or sealed plastic bag for 10 minutes to let them steam. This makes the skins easy to peel off. Once peeled, remove the seeds and slice them into strips.
2. Sauté the Vegetables:
In a large skillet on medium heat, melt your butter or warm the olive oil. Add the sliced onion and minced garlic, cooking until they are soft and fragrant, about 3-4 minutes. Next, add the roasted poblano strips along with the ground cumin, chili powder, salt, and pepper. Cook everything together for about 5 minutes, until the peppers become tender.
3. Make the Creamy Sauce:
Pour in the heavy cream and stir it in with your veggies. If your sauce feels too thick, add some chicken broth a little at a time until it reaches your preferred thickness. Stir in the sour cream and half of the chopped cilantro. Let the sauce simmer gently for 3-5 minutes while stirring occasionally. Taste and adjust salt and pepper.
4. Brown the Chicken:
Season your chicken breasts with salt and pepper. In a separate skillet, heat some oil over medium-high heat. Brown the chicken for 3-4 minutes on each side, just until golden — it doesn’t need to be fully cooked yet.
5. Assemble and Bake:
Preheat your oven to 375°F (190°C). Place the browned chicken in a baking dish, then pour the creamy poblano sauce and vegetables evenly over the top. Sprinkle the shredded cheese on top of each piece of chicken.
6. Bake to Perfection:
Bake the casserole uncovered for 20-25 minutes, or until the chicken is cooked all the way through and the cheese is melted and lightly browned.
7. Garnish and Serve:
Take the casserole out of the oven and sprinkle with the remaining cilantro. Serve it hot, spooning extra creamy sauce over each portion. Enjoy it with rice, tortillas, or a fresh green salad for a complete meal!
Can I Use Frozen Chicken for This Casserole?
Yes! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture, which helps with browning and prevents a watery sauce.
What Can I Substitute for Poblano Peppers?
If poblanos aren’t available, mild green bell peppers or Anaheim peppers work well. Roasting them will still give you great flavor, but the heat level will be milder with bell peppers.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can roast the peppers, sauté the vegetables, and make the creamy sauce in advance. Store everything separately in the refrigerator and assemble just before baking. The casserole can be baked fresh when you’re ready to serve.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the creamy sauce smooth and delicious.
