Chicken Poblano Casserole

I came up with this when I completely messed up on buying the ingredients needed to make Delicious Chicken Poblano #98285. Rather than review with a bunch of changes, I am posting it as new. It was very good, my family of 4 polished off the whole thing. Served with taco toppings and spanish rice it was great. My kids put theirs over Fritos.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

•  olive oil
• 1  small yellow onion, diced
• 2  cloves garlic, minced
• 1 (12 1/2ounce) can  swanson chicken, plus
• 1 (5 ounce) can  swanson chicken
• 2  poblano peppers, seeded and diced
• 1⁄2 cup sour cream
• 8  ounces half-and-half
• 2  cups colby-monterey jack cheese
•  salt, to taste
•  pepper, to taste
• 1  tablespoon cumin, to taste

Directions

1. Preheat oven to 350.
2. Saute onion, garlic and peppers in olive oil until soft.
3. Pour all into food processor or blender and blend with half n half and sour cream and seasonings.
4. Mix pepper mix with chicken and 1 cup cheese and pour into greased casserole dish.
5. Top with remaining cheese.
6. Bake for 35 minutes covered, then uncover and bake another 10-15 minutes until golden and bubbly on top.