Chicken Poblano Casserole with Creamy Sauce is a cozy, comforting dish filled with tender chicken, roasted poblano peppers, and a rich, creamy sauce that brings everything together. The poblano peppers add just the right amount of smoky heat, while the sauce keeps each bite smooth and flavorful.
I love making this casserole when I want something that feels special but doesn’t take hours to prepare. It’s like a little fiesta in a dish, where the flavors blend perfectly without overwhelming your taste buds. I usually roast the poblanos myself because it gives them a smoky depth that you just can’t get from jarred peppers.
My favorite way to serve this casserole is with a side of warm tortillas or a simple green salad to balance out the creaminess. It’s the kind of meal that brings people together, perfect for a family dinner or a casual get-together. Plus, leftovers taste just as good the next day, which is always a win in my book.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless are easiest to cook evenly. You can swap for chicken thighs if you want juicier meat with more flavor. Just adjust cooking time slightly.
Poblano peppers: Fresh poblanos bring a mild, smoky heat. If you can’t find them, mild green bell peppers or anaheim peppers work but change the flavor a bit.
Creamy elements: Heavy cream or Mexican crema creates the rich sauce. Sour cream adds tang and smoothness. For a lighter version, try plain Greek yogurt, but add it at the end to avoid curdling.
Cheese: Monterey Jack or Chihuahua cheese melts nicely for a creamy texture. Mozzarella can be used if you can’t find those, but they have milder flavor.
Spices: Ground cumin and smoked paprika give warmth and subtle smokiness. If you like more heat, add a pinch of chipotle powder or cayenne.
How Do I Roast Poblanos Perfectly for That Smoky Flavor?
Roasting poblanos properly lifts their flavor and softens the peppers. Here’s my easy method:
- Place whole poblanos directly on a gas stovetop flame or under a broiler.
- Turn every couple of minutes so the skins blacken and blister all over.
- Once evenly charred, immediately put them in a covered bowl or plastic bag to steam—this loosens the skins.
- After 10 minutes, peel off the skins carefully. Avoid rinsing or you’ll lose flavor.
- Remove seeds and stems, then slice. Now your poblanos are ready for the casserole!
Taking time with this step adds a smoky depth that fresh, raw peppers just don’t have. It’s worth the little effort for a big taste boost.
Equipment You’ll Need
- Baking dish – I use a 9×13-inch dish that’s roomy enough for all the ingredients to cook evenly.
- Skillet – a large skillet helps you sear the chicken and cook the sauce components; non-stick makes cleanup easier.
- Broiler or stovetop flame – for roasting the poblanos quickly and evenly.
- Sharp knife & cutting board – essential for peeling peppers and prepping chicken and veggies.
- Mixing spoons & spatula – to stir the sauce and combine ingredients smoothly.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded turkey or beef for different proteins that soak up the creamy sauce well.
- Mix in sliced mushrooms, corn, or diced tomatoes to add more texture and flavor variety.
- Add a splash of hot sauce or diced jalapenos if you want extra spice in your dish.
- Sprinkle with Monterey Jack, queso fresco, or even a little cheddar for different cheesy flavors.
Chicken Poblano Casserole with Creamy Sauce
Ingredients You’ll Need:
For the Casserole:
- 4 boneless, skinless chicken breasts
- 3-4 fresh poblano peppers
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
For the Creamy Sauce:
- 1 cup heavy cream or Mexican crema
- ½ cup sour cream
- 1 cup shredded Monterey Jack or Chihuahua cheese
- ½ cup chicken broth
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- Optional: ½ cup crema or cream cheese for extra richness
For Garnish:
- Fresh cilantro, chopped
Time Needed
This recipe takes about 15 minutes to prep, 10 minutes to roast and prep peppers, and 30 minutes to bake the casserole. In total, you’ll need around 55 minutes from start to finish, including resting time.
Step-by-Step Instructions
1. Roast the Poblanos:
Preheat your oven to 375°F (190°C). Roast the poblano peppers either on your stovetop flame or under the broiler, turning them so the skin blisters and chars evenly. After roasting, place them in a covered bowl or wrap with plastic wrap to steam for 10 minutes. Peel off the blackened skin, then remove stems and seeds. Slice the peppers into strips.
2. Prepare and Sear the Chicken:
Pat the chicken breasts dry and season both sides with salt, pepper, cumin, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the chicken for about 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.
3. Cook the Vegetables and Make the Sauce:
In the same skillet, add sliced onions and minced garlic. Sauté for 3-5 minutes until they’re soft and translucent. Add the sliced poblanos and cook for another 2 minutes. Then, reduce the heat to medium-low and pour in the chicken broth, heavy cream, sour cream, and shredded cheese. Stir gently until the cheese melts and the sauce becomes smooth and creamy. Taste and adjust the seasoning with salt and pepper.
4. Assemble and Bake the Casserole:
Pour half of the creamy sauce into a baking dish. Place the seared chicken breasts on top, then pour the remaining sauce over the chicken making sure it’s well covered. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, until the chicken is cooked through (internal temperature reaches 165°F or 75°C).
5. Rest and Serve:
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh cilantro for a burst of color and flavor. Serve hot with warm tortillas, steamed rice, or a fresh green salad.
Can I Use Frozen Chicken for This Casserole?
Yes, you can! Just be sure to thaw the chicken completely in the refrigerator before cooking to ensure even cooking and proper texture. Avoid cooking from frozen to prevent undercooked centers.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, adding a splash of cream or broth if the sauce thickens too much.
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the sauce and sear the chicken ahead, then assemble in the baking dish, cover, and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes if needed.
What Can I Substitute for Poblano Peppers?
If poblano peppers aren’t available, mild green bell peppers or anaheim peppers are good swaps. Keep in mind these will be less smoky and mildly spicy, so you might want to add a pinch of smoked paprika or chipotle powder to boost flavor.
