Chicken Poblano Casserole

This Chicken Poblano Casserole is creamy, comforting, and just the right amount of smoky without being spicy. It’s easy to customize using ingredients you already have on hand, making it perfect for a cozy weeknight dinner.

Course: Main Course

Keyword: Chicken Pablano Casserole

Servings: 4 people

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 rice
Prepare 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 base
In a bowl, mix together cream cheese and Greek yogurt until smooth. If needed, thin with a splash of milk.
Combine
Stir 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.
Bake
Transfer 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