Smoked Poblano Chicken Casserole
Smoked Poblano Chicken Casserole is a great recipe for using leftover smoked chicken, an easy to make dinner all in one pan!
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.