Cook1 hr 4 mins
This is a fun tasty recipe that is a bit different than your regular chicken and veggies. The peppers give just a hint of heat. When peeling your peppers you may want to wear rubber gloves, especially if you have sensitive skin. The oil from the peppers can burn so make sure you don't touch your eyes. This is a great meal to stretch your dollar. This makes enough for 2 large casserole dishes. After baking the casserole, let cool and freeze or divide into smaller containers and freeze. I have added a picture of how the poblanos should look after they are roasted.
- Cut bell peppers, onions, and tomatoes into bite-sized pieces and place equal amounts in each casserole dish.
- For the poblano peppers: place on a baking sheet under the broiler on high. Roast the peppers, turning to get all sides blistered and black. Or if you have a gas burner place the peppers directly over the burner and burn them until black and blistered.
- Place poblanos in a bowl covered tightly with plastic wrap.
- Meanwhile cut chicken into bite-sized pieces. Season with garlic salt and pepper to taste.
- Brown chicken in skillet over medium-high heat and put half in each casserole dish.
- Unwrap the poblano peppers and peel them with your fingers or with a paper towel scraping off all the skin (I also just open them up and scrape out the seeds and stems) Chop roughly.
- In the skillet you used to brown the chicken, whisk together the cream of chicken soup, beef consumme, steak sauce, salt and pepper (to taste) and poblano peppers. Bring to a boil and pour evenly over each casserole dish. Stir a little just to lightly mix.
- Sprinkle over the cheese, cover, and bake in a 350 oven for 45 minutes.