Poblano Chicken Casserole

Name: Poblano Chicken Casserole
Yield: 12 servings
Ingredients: 1 chicken breast; 6-8 poblano peppers; 1 onion; 2 zucchini; 4 tablespoons butter; 1 package white sandwich bread; 1 cup milk (240 ml); 1/4 cup sour cream (60 ml); 1 egg; 1 teaspoon chicken bouillon; 1/4 cup shredded Manchego cheese (about 30 grams); 1/4 cup grated Parmesan cheese (about 25 grams); 1 can sweet corn, drained

María Eugenia Guzmán @cook_4589693

This is a type of baked casserole... it turns out delicious!

María Eugenia Guzmán @cook_4589693

This is a type of baked casserole... it turns out delicious!

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Ingredients

12 servings

1chicken breast
6-8poblano peppers
1onion
2zucchini
4 tablespoonsbutter
1 packagewhite sandwich bread
1 cupmilk (240 ml)
1/4 cupsour cream (60 ml)
1egg
1 teaspoonchicken bouillon
1/4 cupshredded Manchego cheese (about 30 grams)
1/4 cupgrated Parmesan cheese (about 25 grams)
1 cansweet corn, drained

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Steps

1

Boil the chicken breast with a piece of onion, 2 garlic cloves, and salt for 30 minutes. Drain, shred the chicken, and set aside.
2

Roast the poblano peppers, place them in a plastic bag, and let them sit for 1 hour. After that, peel off the skin, remove the seeds and veins (if you don't want it spicy), then chop them. Set aside.
3

Sauté the chopped onion in 2 tablespoons of butter. Add the grated zucchini, drained corn, chopped poblano strips (set aside 4 peppers for the sauce), shredded chicken, salt, and pepper.
4

Remove the crusts from each slice of bread.
5

Blend the 4 reserved poblano peppers with the milk, sour cream, a small piece of onion, egg, and chicken bouillon.
6

Grease a rectangular baking dish with butter. Place a layer of bread slices, cover with a layer of the chicken mixture, and pour some of the poblano sauce over it. Add another layer of bread on top and sprinkle with Manchego and Parmesan cheese.
7

Bake uncovered at 350°F (180°C) for 20 minutes, until a crust forms. Serve with a simple salad.