Smoked Poblano Chicken Casserole
When you have leftover smoked chicken, you just gotta make this recipe for Smoked Poblano Chicken Casserole!
Making a whole smoked chicken is pretty awesome when you have a smoker or Traeger pellet grill.
And ideas for what to do with the leftovers are endless.
Put this smoked chicken casserole at the top of your list, friends… you can thank me later 😉
I used the leftovers from this Smoked Garlic Sriracha Chicken.
But leftovers from Smoked Nashville Hot Chicken or Smoked Old Bay Garlic Butter Chicken would be great too!
As an extra layer of smoky flavor you could even smoke the cream cheese!
Just set your smoker or pellet grill to 180 degrees and put the cream cheese on the grill grate for 2 hours.
I put mine on foil and cut a few diagonal lines about half inch deep to allow more smoky flavor.
How to make Smoked Poblano Chicken Casserole
First put 4 cups of leftover smoked chicken in a bowl with a block of cream cheese (smoked or just regular cream cheese at room temperature), and half cup of mayo in a bowl.
Stir until combined.
Then add 2 cups shredded cheese (I used Monterey Jack), a can of corn, 2 to 3 diced poblano peppers, kosher salt, pepper, and seasoning blend of choice (I used Old Bay).
Mix it all together.
And put it in a casserole dish.
Then mix some panko bread crumbs and melted butter together.
And spread it evenly over the dish.
I also saved some of the diced poblanos to sprinkle over top.
Bake this dinner in a 400 degree oven for about 30 minutes.
Or if you have a Traeger pellet grill it can be cooked in that at the same time and temp.
I mean, just look at that bubbling hot cheesy casserole!
I sure hope you love Smoked Poblano Chicken Casserole as much as we did 🙂
If you like Smoked Poblano Chicken Casserole, you might also like these recipes…
Smoked Cranberry Bacon Dip
Traeger Chicken Cordon Bleu Pizzas
Smoked Chili Walking Taco Casserole
Leftover Smoked Chicken Recipes
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Smoked Poblano Chicken Casserole
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 4 cups leftover smoked chicken (smoked chicken recipes in post above) shredded or diced
- 8 ounces cream cheese (smoked cream cheese directions in post above or use regular room temperature cream cheese)
- 1/2 cup mayo
- 2 cups shredded cheese of choice (I used Monterey Jack)
- 1 can corn drained
- 2 to 3 poblano peppers seeds removed, diced
- kosher salt, pepper, seasoning blend of choice or Old Bay
- 3/4 cup panko bread crumbs
- 1 tablespoon melted butter
Instructions
- In a large bowl add the smoked chicken, cream cheese, and mayo. Stir until evenly mixed. Add cheese, corn, poblano peppers (save some peppers to put on top of the casserole if desired), kosher salt, pepper, and seasoning blend or Old Bay. Stir until evenly mixed.
- Put the mixture into a casserole dish. In a small bowl mix the panko bread with the melted butter and then place on top of the casserole (and reserved diced peppers if desired).
- Bake in a 400 degree oven for 30 minutes, or in a pellet grill set to 400 degrees for 30 minutes.
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