Name: Poblano Chicken Casserole
Prep time: 10 min
Cook time: 30 min
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)

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

Poblano Chicken Casserole

A delicious casserole using a chicken salad base

Course Main Course

Cuisine Southwestern

Keyword Casserole

Prep Time 10 minutes

Cook Time 30 minutes

Servings 12

Calories 200 kcal

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

Set broiler on high.
Cut poblano peppers in half, seed and place skin side up on a baking sheet.
Broil poblano peppers for about 5 minutes. The skin should look charred and bubbly.
Preheat oven to 350 degrees.
Let the peppers cool and then remove the skins.
Mix pecans and 1 cup of cheese into the chicken salad base.
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.)
Layer chicken salad mix on top of the peppers. (Or you could mix poblano strips into the chicken salad.)
Spread salsa verde over top of the chicken salad mix.
Top with the remaining cheese.
Bake for 30 minutes until cheese bubbly or longer if you wish the cheese to brown