Chicken Poblano Casserole with Creamy Sauce is a comforting and flavorful dish that brings together tender chicken, roasted poblano peppers, and a smooth, creamy sauce all baked to bubbly perfection. The mild heat from the poblanos pairs beautifully with the richness of the sauce, creating a lovely balance that’s simple but packed with flavor.
I love making this casserole when I want a cozy meal that feels like a warm hug in a dish. It’s one of those recipes that’s easy to prepare ahead of time and then pop into the oven when ready, so it’s perfect for busy evenings or feeding a crowd. I usually roast the poblanos myself because it adds such a nice smoky depth – it’s a little extra step, but definitely worth it in the end.
My favorite way to serve it is with a fresh green salad or some simple rice to soak up any leftover creamy sauce. It’s the kind of meal that makes everyone at the table smile and ask for seconds, and I always enjoy how it brings a little bit of that homemade comfort to any weeknight dinner.
Key Ingredients & Substitutions
Chicken Breasts: I prefer boneless, skinless chicken breasts for even cooking and easy shredding. You can swap for thighs if you want juicier, more tender results.
Poblano Peppers: Roasting poblano peppers adds a lovely smoky flavor. If you can’t find poblanos, mild Anaheim or bell peppers work fine but with less heat.
Cream Cheese & Sour Cream: These give the sauce its creamy texture. Greek yogurt can be a lower-fat substitute for sour cream, just add a bit more cream to keep richness.
Cheese: Cheddar and Monterey Jack melt beautifully here. Feel free to use a Mexican cheese blend or mozzarella as a milder alternative.
Spices: Cumin, chili powder, and smoked paprika add depth and warmth. Adjust the chili powder for more or less heat based on preference.
How Can I Roast Poblanos Perfectly for This Recipe?
Roasting poblanos is key to getting that smoky, rich flavor in your casserole. Here’s how I do it easily:
- Place whole poblanos on a grill or under a broiler on high heat.
- Turn every 2-3 minutes until the skin blisters and chars all around.
- Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes. This makes peeling easier.
- Peel off the charred skin using your fingers or a paper towel; remove seeds and membranes.
- Chop the peppers and add to your dish.
This method boosts the peppers’ flavor and softens them without cooking away their color or texture.
Equipment You’ll Need
- Broiler or grill – I use this to char the poblanos for that smoky flavor.
- Bowl with plastic wrap – helps steam the peppers so they peel easily.
- Large skillet – perfect for searing chicken and making the creamy sauce in one pan.
- Baking dish – to assemble and bake the casserole evenly.
- Chef’s knife and cutting board – for chopping roasted poblanos, onions, garlic, and garnishes.
- Measuring cups and spoons – keep everything precise and simple.
Flavor Variations & Add-Ins
- Proteins: Swap chicken for cooked ground beef or turkey for a different twist.
- Cheeses: Use a Mexican cheese blend or mozzarella for a milder flavor; blue cheese or pepper jack add more boldness.
- Vegetables: Stir in sautéed mushrooms, spinach, or diced zucchini for extra veggies.
- Spice Boosts: Add a dash of hot sauce or cayenne pepper if you prefer more heat.
Chicken Poblano Casserole with Creamy Sauce
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 3-4 poblano peppers, roasted, peeled, and chopped
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups shredded cheddar cheese, divided
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- Fresh cilantro or parsley, chopped (for garnish)
- Optional: crushed red pepper flakes, for garnish
- Diced fresh tomatoes or pico de gallo, for serving
How Much Time Will You Need?
Plan for about 15 minutes to prepare the ingredients, 10-15 minutes to roast and prep the poblanos, 10 minutes to cook the sauce and sear the chicken, and then 20-25 minutes baking time. That’s roughly 50-60 minutes total to enjoy a delicious, creamy casserole!
Step-by-Step Instructions:
1. Roast the Poblanos:
Put the poblano peppers under your broiler or on a grill. Turn them every few minutes until their skin blisters and chars all over. Place the hot peppers in a covered bowl to steam for 10-15 minutes. This makes peeling easier! Then peel off the skins, remove seeds, and chop poklas.
2. Prepare and Sear the Chicken:
Season your chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika. Heat olive oil or butter in a large skillet over medium heat and sear the chicken until nicely browned on each side, about 4 minutes per side. It doesn’t need to be fully cooked yet. Remove and set aside.
3. Make the Creamy Sauce:
In the same skillet, sauté chopped onion and garlic until soft, about 3-4 minutes. Add in the chopped roasted poblanos and corn, cooking another 2-3 minutes. Reduce heat to low, then stir in the cream cheese until melted and smooth.
Slowly add the sour cream, heavy cream, and chicken broth, stirring to blend into a smooth sauce. Add 1 cup each of cheddar and Monterey Jack cheese and let them melt. Taste and season with salt and pepper.
4. Assemble the Casserole:
Preheat your oven to 375°F (190°C). Spoon about one-third of the creamy sauce onto the bottom of a baking dish. Place the seared chicken breasts on top. Pour the rest of the sauce evenly over the chicken breasts.
Sprinkle the remaining cheese evenly over the top.
5. Bake and Serve:
Bake uncovered for about 20-25 minutes until the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the cheese has melted and turned bubbly golden brown.
Remove from oven, garnish with chopped cilantro or parsley and a pinch of crushed red pepper flakes if you like a little extra heat. Serve with diced fresh tomatoes or pico de gallo on the side for a fresh, vibrant contrast.
This creamy chicken poblano casserole makes a tasty and hearty meal that’s sure to warm you up and satisfy your taste buds!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to fully thaw the chicken breasts in the fridge overnight before cooking. Pat them dry to remove excess moisture for better searing.
Can I Substitute Other Peppers for Poblanos?
Absolutely! Mild Anaheim or bell peppers work well if poblanos aren’t available, though the flavor will be less smoky and slightly milder in heat.
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 until warmed through, stirring the sauce if needed.
Can I Prepare This Dish Ahead of Time?
Yes! You can prepare the sauce and assemble the casserole a day ahead. Cover and refrigerate it, then bake it fresh when ready to serve for best results.
