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Rachel Kim

Chicken Poblano Cauliflower Casserole

Print Recipe
Prep Time 30 minutes
Cook Time 42 minutes
Total Time 1 hour 12 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 cups small cauliflower florets
  • 2 tbsp neutral oil
  • 1 tsp kosher salt divided
  • 2 poblano peppers seeded and chopped
  • 4 cups shredded cooked chicken
  • 1 cup sour cream
  • 1 cup thick salsa verde
  • 3 cups shredded pepper Jack divided

Method
 

  1. Heat the oven to 425°F and toss the cauliflower and poblano with oil and 1/2 teaspoon salt on a rimmed pan.
  2. Roast for 20 minutes, stirring once, then reduce the oven to 375°F.
  3. Fold the roasted vegetables with chicken, sour cream, salsa verde, remaining salt and 1 1/2 cups pepper Jack.
  4. Spread in a greased 9-by-13-inch dish and cover with the remaining cheese.
  5. Bake uncovered for 18 to 22 minutes until the center reaches 165°F.
  6. Rest 10 minutes before serving.