Poblano Chicken Casserole

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


  • 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


  1. Set broiler on high.

  2. Cut poblano peppers in half, seed and place skin side up on a baking sheet.

  3. Broil poblano peppers for about 5 minutes. The skin should look charred and bubbly.

  4. Preheat oven to 350 degrees.

  5. Let the peppers cool and then remove the skins.

  6. Mix pecans and 1 cup of cheese into the chicken salad base.

  7. 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.)

  8. Layer chicken salad mix on top of the peppers. (Or you could mix poblano strips into the chicken salad.)

  9. Spread salsa verde over top of the chicken salad mix.

  10. Top with the remaining cheese.

  11. 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.
Nutrition Facts
Poblano Chicken Casserole
Amount Per Serving
Calories 200 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 43mg14%
Sodium 343mg15%
Potassium 272mg8%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 3g3%
Protein 12g24%
Iron 1mg6%
Calcium 180mg18%
Vitamin C 41mg50%
Vitamin A 563IU11%
Net Carbs 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Until the next time…



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