Chicken Poblano Casserole with Creamy Sauce is a comforting dish that brings together tender chicken, roasted poblano peppers, and a smooth, rich sauce that makes every bite a little celebration. The poblanos add just the right hint of smoky heat, while the creamy sauce ties everything together perfectly, creating a hearty and satisfying meal.
I love making this casserole when I want something that feels cozy but also has a bit of a kick. The creamy sauce is my favorite part because it keeps the chicken juicy and the poblanos mellow. Plus, it’s one of those dishes that tastes even better the next day, so I always think ahead and make a little extra.
Serving this casserole with a simple green salad or some warm tortillas always feels like a little special dinner at home. It’s great for sharing with family or when friends come over, and I’m pretty sure everyone will keep asking for the recipe once they’ve had a taste. I just enjoy how simple it is to make but still feels like you put in a lot of love.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or tenderloins work well here. I prefer tenderloins since they cook faster and stay juicy. If you want, you can swap for thighs for extra flavor and tenderness.
Poblano Peppers: These give the dish its smoky, mild heat. If poblanos are hard to find, you could use Anaheim peppers or mild bell peppers, but the smoky flavor won’t be quite the same.
Cheese: Monterey Jack or Chihuahua cheese melt beautifully and add creamy texture. If you don’t have those, mozzarella or mild cheddar will work fine. Just avoid strong, sharp cheeses that may overpower the sauce.
Cream & Sour Cream: Heavy cream keeps the sauce rich and smooth. Half and half can be a lighter substitute, and Mexican crema makes the sauce authentically tangy. If you want dairy-free, try coconut cream and dairy-free sour cream alternatives.
How Do You Roast Poblanos for the Best Flavor and Texture?
Roasting poblanos is key to unlocking their smoky flavor and soft texture. Here’s how I do it:
- Cook them under a broiler or directly on a gas flame until blackened all over, turning to get an even char.
- Immediately place them in a covered bowl or a sealed plastic bag to steam for about 10 minutes. This loosens the skin.
- Peel off the skins gently—you don’t have to get every bit, but removing most gives the best flavor.
- Remove seeds and slice as needed. Roasted poblanos add softness and a sweet, smoky bite you can’t get otherwise.
Take your time with roasting—it’s worth the effort and makes the casserole shine.
Equipment You’ll Need
- Oven-safe skillet or casserole dish – I like using it for roasting chicken, making the sauce, and baking everything all in one pan.
- Broiler or gas flame – makes roasting poblanos quick and easy for that smoky flavor.
- Chef’s knife and cutting board – for slicing peppers, onions, and herbs smoothly.
- Measuring cups and spoons – to keep everything precise and balanced.
- Cooking spoon or spatula – to stir the sauce and move ingredients around easily.
Flavor Variations & Add-Ins
- Use cooked shredded chicken or turkey instead of fresh chicken for a different taste and quicker prep.
- Add diced tomatoes or a splash of green enchilada sauce to boost the tomato flavor and spice level.
- Mix in sliced mushrooms or zucchini for extra vegetables and texture.
- Stir in a pinch of smoked paprika or chipotle powder to deepen the smoky flavor if you love heat and richness.
Chicken Poblano Casserole with Creamy Sauce
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts or tenderloins
- 3 poblano peppers, roasted, peeled, and sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
For The Sauce:
- 2 tbsp olive oil or butter
- 1 cup heavy cream or half and half
- 1/2 cup sour cream or Mexican crema
- 1/2 cup chicken broth or stock
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional)
- Salt and pepper, to taste
- 1 tbsp lime juice
Cheese & Garnish:
- 1 cup shredded Monterey Jack or Chihuahua cheese
- 1/2 cup grated white cheddar or a Mexican cheese blend
- 1/4 cup fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including roasting the peppers and prepping the chicken and sauce. Then, it bakes in the oven for 15-20 minutes until the chicken is cooked through and the cheese is bubbly and lightly browned. Overall, expect around 40-45 minutes total from start to finish.
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Roast the poblano peppers over an open flame or under the broiler, turning often until blackened all over. Put them in a bowl covered with plastic wrap to steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and slice into strips. This adds a smoky flavor and soft texture to your dish.
2. Cook the Chicken:
Season the chicken breasts with salt, pepper, cumin, and chili powder if using. Heat olive oil or butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden but not fully cooked through. Remove from skillet and set aside.
3. Prepare Onions and Garlic:
In the same skillet, add the sliced onions and cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for one minute more, until fragrant.
4. Make the Creamy Sauce:
Lower the heat to medium-low and stir in the heavy cream, sour cream, and chicken broth. Let the mixture simmer gently until the sauce thickens slightly, about 5 minutes. Taste and add salt or pepper as needed.
5. Combine and Bake:
Add the sliced poblanos to the sauce, stirring to combine. Place the chicken back into the skillet, nestling it into the creamy poblano sauce. Sprinkle the cheeses evenly over the top. Bake in a preheated oven at 375°F (190°C) uncovered for 15-20 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
6. Finish and Serve:
Remove the casserole from the oven and drizzle with fresh lime juice. Garnish with chopped cilantro. Serve warm with tortillas, rice, or a crisp green salad for a complete meal everyone will love.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it in the refrigerator overnight before cooking. This helps ensure even cooking and keeps the texture tender.
Can I Substitute the Poblano Peppers?
If you can’t find poblanos, Anaheim peppers or mild green bell peppers work as alternatives. Keep in mind the smoky flavor of poblanos adds a unique touch that these substitutes won’t fully replicate.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of cream or broth if the sauce thickens too much.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as instructed, adding a few extra minutes if baking straight from the fridge.
