This Chicken Poblano Casserole is an easy, creamy weeknight dinner. It’s comforting, and just the right amount of spice for the average palate. It’s the kind of easy dinner that feels a little special—but comes together with simple ingredients (many from my latest Aldi haul).
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I made this during my Sunday kitchen reset—right in the middle of real life: chopping, cooking, and yes… the cleanup too. What the heck? My kitchen was already destroyed, let’s add a little more to it!
Ingredients
The lovely poblano peppers I found at Aldi were irresistible, but I had no clear idea how I would use them when I bought them.
After roasting them, I rooted around in the fridge to see ingredients on hand and came up with this casserole recipe.
- Shredded chicken breast (I boiled a small breast on the stovetop and shredded with a fork)
- Cream cheese
- Greek Yogurt
- Three poblano peppers, roasted and peeled
- Cheddar Cheese
- Rice
Yep, that’s it. But it would be so easy to modify this by using beans or corn instead of rice, or skipping the starch and making it keto-friendly. It’s gluten-free, but alas – in no way is it lactose free. I know. I can’t please everyone.
I completely skipped all seasonings which made it SIBO friendly, but it did need salt and pepper at the table.
In just a few short steps I had dinner prepped. And score! Leftovers the next day were even tastier!
Time Saving Tip: Using a rotisserie chicken will make this a 30-minute meal.
What It Tastes Like
I kept this recipe to minimal servings because it contains ingredients hub won’t eat. But for me? Oh, heavens, yes!
It’s almost like a decadent cheese dip (because of course I served it with tortilla chips) and a smoky chicken enchilada.
If using poblanos is something you’ve not tried, I encourage you to try this because the smoky, mild flavor is so good.
Chicken Poblano Casserole
Ingredients
For the Casserole
- 1 small chicken breast, cooked and shredded
- 3 poblano peppers, roasted, peeled, and chopped
- ½ cup cooked rice
- ⅓ cup cream cheese
- ⅓ cup Greek yogurt
- ¼ cup shredded cheddar
Optional Ingredients
- ½ cup black beans
- ½ cup corn
- diced jalapenos (for extra heat)
Instructions
- Preheat oven to 350℉.
- Cook and shred chicken breast Boil the chicken breast on the stovetop until fully cooked, then shred with two forks.
- Cook ricePrepare according to package directions. A small amount of rice adds just enough structure without overpowering the dish.
- Roast the poblano peppers Roast at 400°F (air fry setting works great) for about 20–25 minutes until skins are blistered. Let cool, then peel and coarsely chop.
- Make the creamy baseIn a bowl, mix together cream cheese and Greek yogurt until smooth. If needed, thin with a splash of milk.
- CombineStir together chicken, rice, chopped peppers, and creamy mixture. Add any optional ingredients if using.
- Top with shredded cheddar and bake uncovered for about 20-25 minutes until the casserole is bubbly.
- BakeTransfer to a small casserole dish, top with shredded cheddar, and bake uncovered for 20–25 minutes, until hot and bubbly.
Notes
- This casserole is naturally gluten-free
- Poblanos add a mild, smoky flavor—not much heat
- Easily make it lower carb by skipping the rice
- Leftovers are even better the next day
Wrap Up
I hope sharing this recipe inspires you to try something new by combining ingredients you know you love in a new, unexpected and super cozy way.
Much love for a wonderful weekend.