Taking my Basic Chicken Salad recipe, I made this delicious southwestern inspired casserole.

Poblano Chicken Casserole
A delicious casserole using a chicken salad base
Ingredients
- 2.5 cups Chicken Salad See recipe
- 5 Poblano Peppers
- 1 cup Salsa Verde
- 2.5 cups Sharp Cheddar Cheese grated
- .5 cup Pecans chopped
Instructions
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Set broiler on high.
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Cut poblano peppers in half, seed and place skin side up on a baking sheet.
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Broil poblano peppers for about 5 minutes. The skin should look charred and bubbly.
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Preheat oven to 350 degrees.
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Let the peppers cool and then remove the skins.
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Mix pecans and 1 cup of cheese into the chicken salad base.
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In the casserole dish, spray with non-stick oil and layer the peppers in the bottom. (or you can cut in strips and layer or add into the chicken salad itself.)
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Layer chicken salad mix on top of the peppers. (Or you could mix poblano strips into the chicken salad.)
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Spread salsa verde over top of the chicken salad mix.
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Top with the remaining cheese.
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Bake for 30 minutes until cheese bubbly or longer if you wish the cheese to brown
Recipe Notes
- You can swap out the pecans for almond or walnut pieces.
- You can serve this over riced cauliflower.
Until the next time…
#lowcarb4ever
Dee