POBLANO CHICKEN WITH VERDE SAUCE CASSEROLE
Make and share this Poblano Chicken With Verde Sauce Casserole recipe from Food.com.
Provided by ThatSouthernBelle
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water.
- Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10-15 minutes).
- Remove from heat and drain well.
- Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper.
- Puree to desired consistency and set aside.
- In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides.
- Remove from heat and allow to cool.
- Once cool, peel off black skin and remove stems.
- Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside.
- Add onions to skillet and brown.
- Add chicken, chicken stock and seasoning and boil until water is evaporated.
- Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish.
- Top with chicken mixture, verde sauce and cheese.
- Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling.
- Remove foil and cook uncovered for an additional 10 minutes.
- Allow to cool slightly before serving.
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Kamran Mustafa
[email protected]I'm not a fan of spicy food, so I omitted the jalapenos from the sauce. It was still delicious! The sauce was creamy and flavorful, and the chicken was cooked perfectly.
Sami Bangash Anarchina
[email protected]This casserole is a real comfort food. It's perfect for a cold winter night. I like to serve it with a warm loaf of bread or cornbread.
Zeeshan Lewantoob
[email protected]I love how versatile this recipe is. You can use different types of chicken, vegetables, and cheeses. I've even made it with ground turkey instead of chicken.
Lasla irfan ladla irfan
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family. I usually serve it with rice and a side salad.
Baston vas
[email protected]I'm a vegetarian, so I substituted tofu for the chicken. It turned out really well! The tofu absorbed all the flavors of the sauce, and the casserole was still just as delicious.
Faizan nasir Nasir
[email protected]I made this recipe exactly as written, and it turned out great! The chicken was cooked perfectly, and the sauce was delicious. I served it with rice and black beans.
True Promise
[email protected]I'm not a huge fan of poblano peppers, but I thought I'd give this recipe a try anyway. I'm glad I did! The peppers were actually very mild, and they added a nice flavor to the dish.
Carrion Dan
[email protected]This is one of my favorite recipes to make for a quick and easy dinner. I love that I can just throw everything in a casserole dish and bake it. The chicken always comes out juicy and flavorful, and the sauce is delicious.
Erick Mwenda
[email protected]The sauce was a bit too tangy for my taste, but I think that's just a personal preference. The chicken was cooked perfectly, though, and the poblano peppers added a nice smoky flavor.
SOHEL POPY
[email protected]I made this for a potluck, and it was a hit! Everyone loved it, and I got several requests for the recipe.
Aurelian Bogadan Furdui
[email protected]I'm not usually a fan of casseroles, but this one changed my mind. It was so easy to make, and the results were amazing. The chicken was fall-off-the-bone tender, and the sauce was rich and flavorful.
precious chukwuashi
[email protected]This casserole was an explosion of flavor in my mouth. The chicken was juicy, the poblano peppers added a subtle heat, and the verde sauce was tangy and creamy. I would definitely make this again!