Home » News » Chicken and Chiles Casserole

Chicken and Chiles Casserole

Sometimes you just need a good casserole recipe.  Some obvious reasons are to make and take, to make and freeze, or to make and consume the next day with little preparation.

Someone brought this to my bible study and the raves were through the roof!  I’ve modified it to include extra chiles and also to give you the option for self-made hash brown potatoes.

You can increase the heat by adding more jalapeños and simply leaving the seeds and ribs intact.  I love fresh cilantro!  But, I know this is a personal preference as well.

Since this casserole includes your complex carbs (potatoes),  your protein, and a bit of vegetables, you can easily serve it with a side salad for a complete meal.  Add a little chocolate candy for desert and you have it!


Watch Video

Chicken and Chiles Casserole

A "take and share" or 'keep and enjoy" recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican
Servings 8


Hash Browns (can be substituted with packaged hash brown potatoes)

  • 2 lbs potatoes
  • 1/2 med onion, chopped
  • 1 egg
  • 1/2 cup flour
  • 1/2 cup olive oil, or enough to fill frying pan 1/4"


  • 3 cups cooked chopped chicken (dark or light meat)
  • 2 1/2 cups cheddar cheese, shredded and divided
  • 1 cup sour cream
  • 1 cup 1/2 and 1/2
  • 1 cup chopped onion
  • 2 poblano peppers, chopped
  • 1 jalapeno chopped, seeds removed
  • 1 red pepper
  • salt and pepper to taste
  • 1 bunch cilantro, chopped


Hash Browns

  • Preheat oven to 350 degrees
  • Shred potatoes.  Rinse in a colander until the water runs clear.  Press water out of potatoes, then wrap in a linen towel to remove as much moisture as possible
  • Place potatoes in a bowl, add onion, llour and egg.  Season with salt and pepper to taste.
  • Fill frying pan with oil to 1/4 inch.  Heat oil . Place potato mixture in oil and cook until brown, being careful to only turn once.  Set aside
  • In a large bowl, combine the chicken, sour cream, half-and-half cream, onion, chiles, salt and pepper.  Stir  in the potatoes and 2 cups cheese.
  • Pour the mixture into a greased 13x9 inch or 3 qt baking dish.  Bake, uncovered, until golden brown, about 1 1/4 hours.  Sprinkle with remaining cheese.  Sprinkle with chopped cilantro before serving.
Keyword Chicken, casserole, chiles