• Cooking Time: 25 min.
  • Servings: 8
  • Preparation Time: 10 min.


I got this recipe from a friend of mine who is of Mexican origin. I often cook this dish when I have guests over for dinner and receive a lot of praise for it. There hasn't been a single time when I haven't been asked for the recipe, so this one is a crowd pleaser! :D


  • .3tbs butter or margarine.
  • .1Large sweet onion, chopped.
  • .2 Poblano chili peppers, seeded and diced.
  • .3 garlic cloves, minced.
  • .8 skinned and boned chicken breasts, cut into bite-size pieces
  • .1tsp salt.
  • .½ tsp pepper
  • .1( 10 ¾ oz) can of condensed cream of chicken soup
  • .½ cup of chicken broth
  • .1(8 oz) container of sour cream
  • .1(8 oz0 package of shredded sharp Cheddar cheese.
  • .Chopped coriander (optional)


  • Melt the butter in a Dutch oven over medium-high heat.
  • Add onion, poblanos and garlic. Saute for 5 min.
  • Add chicken, salt and pepper. Cook, stirring often for 8-10 min or until the chicken is done.
  • Stir in the soup, broth and sour cream. Add the cheese. Cook for 7 to 8 min and serve with a sprinkle of chopped coriander (optional).

Categories: Casserole  Poultry 
© 2006-2017 BakeSpace, Inc. All Rights Reserved