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Low Carb Cheesy Poblano Chicken Casserole in Bowl

Low Carb Cheesy Chicken Casserole with Poblano Peppers

This Low Carb Cheesy Chicken Casserole with Poblano Peppers is a fun Tex-Mex twist on your basic chicken casserole!
Course Main Course
Cuisine Tex-Mex
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 544kcal


  • 3 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 medium poblano peppers chopped
  • 4 medium-large stalks celery chopped
  • 1 medium onion chopped
  • 4 large cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup salsa verde
  • 4 oz cream cheese
  • 4 oz white cheddar, shredded
  • 2 oz queso fresco, crumbled

Topping Ideas:


  • Preheat the oven to 400F.
  • Heat a large, deep skillet over medium-high heat. Once hot, add the oil, and then the chicken. Cook until the chicken is browned on the outside, about 3 minutes.
  • Turn the heat down to medium and add the peppers, celery, onion, and garlic. Cook until the veggies are softened, but not browned, about 8 minutes, stirring occasionally.
  • Stir in the chicken broth and salsa verde, and bring up to a simmer. Add the cream cheese and stir until smooth. Turn off the heat and stir in half of the cheddar.
  • Pour the mixture into a 9 by 11-inch (or equivalent) baking dish. Sprinkle the remaining cheddar and the queso fresco on top. Bake until bubbling throughout, about 10 minutes, and then broil a couple minutes to brown the top.
  • Serve hot, with any toppings you like.


Net Carbs: 9g per serving (1/4 of recipe)
Nutrition information calculated without any toppings.


Calories: 544kcal | Carbohydrates: 14g | Protein: 38g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 143mg | Sodium: 763mg | Potassium: 977mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1610IU | Vitamin C: 102.3mg | Calcium: 358mg | Iron: 1.5mg