Chicken Poblano Casserole with Creamy Sauce is a comforting dish that brings together tender chicken, smoky poblano peppers, and a rich, creamy sauce baked to perfection. The combination of mild heat from the poblanos and the smooth, cheesy sauce creates a delicious, cozy meal that’s perfect for any night of the week.
I love how easy this casserole comes together, especially when I’m looking for a dish that feels homemade but doesn’t take hours. The creamy sauce is what really makes this special—it’s just the right balance of cheesy and flavorful without overpowering the natural taste of the chicken and peppers. Adding a bit of spice with the poblano pepper gives it a nice kick without being too hot for everyone at the table.
One of my favorite ways to serve this casserole is with a side of fresh, crisp salad or some warm, buttery tortillas. It’s a great meal that keeps well for leftovers too, so I tend to make it on nights when I want to enjoy it again the next day without any fuss. This dish always brings smiles, and I find it’s a fantastic way to change up the usual chicken dinner routine with some bold flavors and creamy goodness.
Key Ingredients & Substitutions
Chicken breasts: Skinless, boneless chicken breasts are tender and cook evenly. You can swap with thighs for juicier meat or even use shredded rotisserie chicken for a quick fix.
Poblano peppers: These give a mild smoky heat. If you want less spice, use Anaheim peppers. For more heat, add some jalapeños or chipotle peppers.
Cheese: Monterey Jack or Chihuahua give a nice creamy melt. Mozzarella can work in a pinch, or a mix of mozzarella and mild cheddar for extra flavor.
Cream and sour cream: Heavy cream makes the sauce rich and smooth. For a lighter sauce, you can use half-and-half or Greek yogurt instead of sour cream.
Spices and herbs: Cumin and chili powder add warm, earthy flavors. Fresh cilantro brings a bright finish. Feel free to adjust herbs to your taste or leave out if you’re not a fan.
How Do You Get Perfectly Roasted and Peeled Poblanos for This Recipe?
Roasting and peeling poblanos can seem tricky but is key to tender, smoky peppers without bitterness. Here’s how I do it:
- Char the peppers over a flame or under a broiler until blackened all over.
- Immediately place them in a covered bowl or zip-top bag for about 10 minutes to let steam. This loosens the skin.
- Peel off the skin using your fingers or a paper towel; it should slide off easily. Avoid rinsing to keep flavor.
- Remove seeds and stems, then slice as needed.
This process adds great flavor and softens the peppers, making the casserole’s sauce creamy and smoky without crunchy bits.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it gives the casserole room to bake evenly and look nice when served.
- Large skillet – perfect for searing the chicken and cooking the veggies all in one pan.
- Charcoal or gas grill, or broiler – for roasting the poblanos and getting that smoky, flavorful skin.
- Small bowl or plastic wrap – to steam the peppers after roasting so the skins come off easily.
- Sharp knife and cutting board – for chopping peppers, garlic, and onions.
- Measuring cups and spoons – to keep the ingredients just right.
- Mixing spoon or spatula – for stirring the sauce and combining everything.
Flavor Variations & Add-Ins
- Use shredded cooked chicken, turkey, or even cooked shrimp instead of fresh chicken for different protein options.
- Add sautéed mushrooms or spinach into the sauce for extra veggies and earthy flavor.
- Swap the cheese for pepper jack or a Mexican blend for a spicier, more flavorful topping.
- Incorporate a pinch of cumin, smoked paprika, or chili flakes into the sauce to boost the smoky and spicy notes.
Chicken Poblano Casserole with Creamy Sauce
Ingredients You’ll Need:
For the Casserole:
- 4 boneless, skinless chicken breasts
- 3 large poblano peppers
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil or olive oil
- Butter or cooking spray (for greasing dish)
For the Creamy Sauce:
- 1 cup heavy cream
- 1 cup shredded Monterey Jack or Chihuahua cheese
- ½ cup sour cream
- ½ cup chicken broth
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- Optional: 1-2 jalapeño peppers sliced for extra heat
How Much Time Will You Need?
Preparation takes about 20 minutes, including roasting and peeling the peppers and prepping the chicken. Baking the casserole will take an additional 25-30 minutes. Altogether, plan for roughly 50 minutes to an hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
2. Roast and Prepare the Poblanos:
Char the poblano peppers over an open flame or under the broiler until their skins turn black and blistered all over. Place them in a covered bowl or wrap with plastic wrap for 10 minutes to steam. Then peel off the skins, remove stems and seeds, and slice into strips.
3. Season and Sear the Chicken:
Season the chicken breasts with salt, pepper, cumin, and chili powder. Heat oil in a large skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until golden but not fully cooked through. Remove and set aside.
4. Cook the Veggies and Make the Sauce:
In the same skillet, add the sliced onions and cook until softened, around 5 minutes. Stir in minced garlic and cook for one more minute. Add the sliced poblanos and jalapeños if using. Pour in chicken broth and heavy cream, bringing it to a gentle simmer while stirring occasionally.
Mix in sour cream, chopped cilantro, and half of the shredded cheese. Season with salt and pepper to taste.
5. Assemble and Bake:
Place the seared chicken breasts in the prepared baking dish. Pour the creamy poblano sauce evenly over the chicken. Sprinkle the remaining cheese on top. Bake without covering for 25-30 minutes, until the chicken is fully cooked (internal temperature 165°F/75°C) and the cheese is melted and bubbling.
6. Finish and Serve:
Remove from oven and let the casserole rest a few minutes. Garnish with extra chopped cilantro and serve hot. This dish pairs wonderfully with warm tortillas or a fresh green salad.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This ensures even cooking and helps the chicken absorb the seasoning and sauce properly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the creamy sauce smooth and the chicken tender.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the casserole through the baking step, then cover and refrigerate before baking. When ready to serve, bake a little longer to ensure the chicken is fully cooked and the cheese is bubbly.
What Can I Substitute for Poblano Peppers?
If poblanos are unavailable, Anaheim or mild green bell peppers work well for a similar texture with less heat. For more spice, add a small amount of jalapeño or chipotle pepper to the sauce.
