Poblano Chicken Casserole
Poblano Chicken Casserole
Ingredients
• 3 chicken breast cut into cubes
• 10-oz spaghetti cooked
• 3 poblano peppers cut into thin strips
• 4-oz cream cheese
• 16-oz sour cream
• 1 cup of water
• 16-oz shredded Monterrey or Mozzarella cheese
• 3 tablespoons olive oil
• 4 tablespoons chopped onion
• Salt and pepper to taste
Directions
Cook Poblano peppers in oil and then remove seeds and cut into thin strips. Cook onion until transparent. Cook chicken until slightly brown and cut into small cubes. Add corn and mix altogether and cook for another 3 minutes.
Mix cream cheese, sour cream and water until smooth and add salt and pepper to taste.
Place some of the cooked pasta in a 9X13 baking pan and then add some of the chicken mix, and then some cheese. Make 3 layers, and then finally add the cream cheese mix on top and use knife to force mix down into the rest of the casserole. Bake at 350 for 20 to 25 minutes until heated through.
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