Chicken Poblano Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I came up with this when I completely messed up on buying the ingredients needed to make Delicious Chicken Poblano #98285. Rather than review with a bunch of changes, I am posting it as new. It was very good, my family of 4 polished off the whole thing. Served with taco toppings and spanish rice it was great. My kids put theirs over Fritos. Ingredients:
olive oil |
1 small yellow onion, diced |
2 cloves garlic, minced |
1 (12 1/2 ounce) can swanson chicken, plus |
1 (5 ounce) can swanson chicken |
2 poblano peppers, seeded and diced |
1/2 cup sour cream |
8 ounces half-and-half |
2 cups colby-monterey jack cheese |
salt, to taste |
pepper, to taste |
1 tablespoon cumin, to taste |
Directions:
1. Preheat oven to 350.
2. Saute onion, garlic and peppers in olive oil until soft.
3. Pour all into food processor or blender and blend with half n half and sour cream and seasonings.
4. Mix pepper mix with chicken and 1 cup cheese and pour into greased casserole dish.
5. Top with remaining cheese.
6. Bake for 35 minutes covered, then uncover and bake another 10-15 minutes until golden and bubbly on top.
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