Chicken Fiesta
Ready In: 1 hr 9 mins
Serves: 8-10
Ingredients
- 6 -8 boneless skinless chicken breasts
- 4 poblano peppers
- 6 medium sized bell peppers
- 4 tomatoes
- 3 medium onions
- 1 (10 3/4ounce) can cream of chicken soup
- 1 (10 1/2ounce) can beef consomme
- 2 tablespoons steak sauce
- 2 teaspoons garlic salt (to taste)
- 1⁄4 teaspoon pepper
- 3 cups cheddar cheese
Directions
- 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.
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