KETO Poblano Chicken Casserole

Are you a fan of stuffed jalapeños?  I AM and this KETO Poblano Chicken Casserole is everything you love about a stuffed jalapeño and MORE!

Starting with Chicken!

For the sake of ease I used a rotisserie chicken.  I just love how easy a rotisserie chicken can make dinner.  If you do not have one on hand, or don’t love them like I do you can use 4-5 cooked chicken breasts, and just shred them up.


Oh the sauce!

The delicious sauce is a wonderful combo of cream cheese, heavy cream, garlic, chicken stock and some spices.  It is loaded with tons of FLAVOR and is so easy you will not believe it.  Trust me you could eat just the sauce by itself.

The Peppers are AMAZING!

Most people use jalapeño peppers for this casserole but I wanted to change it up a bit…I used poblano peppers.  To really amp up the flavor I roasted the poblano peppers… yep I roasted them.  Don’t worry though, roasting them is super easy… and you will be so glad you took the extra few minutes to do it.

I also love these peppers as they are NOT too spicy.  They add just the right amount of heat.

And then the cheese… don’t forget the cheese!

I used a combo of mexican blend cheese and also some monterey jack cheese.  I love the combo these cheeses bring to this casserole… both melt beautifully and are perfect with the peppers, sauce and chicken.


10 servings

KETO Poblano Chicken Casserole

A quick and east KETO friendly casserole that everyone is sure to LOVE!

10 minPrep Time

45 minCook Time

55 minTotal Time

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5 based on 1 review(s)

Recipe Image


4 Poblano Peppers
1 tablespoon olive oil
1 Rotisserie chicken, deboned and shredded
8 oz cream cheese, room temperature
2-3 garlic cloves, minced
1/2 cup heavy cream
1/4 cup chicken stock
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon cumin
1 cup shredded cheese (I used mexican blend and monterey jack)
4-5 slices cooked bacon, crumbled


Turn broiler onto high
Line a rimmed baking sheet with aluminum foil
Place peppers onto baking sheet
Drizzle with olive oil, rubbing peppers to ensure they are evenly coated
Place pan into oven and broil for 4-5 minutes, then flip and continue to broil until skin is starting to blacken on all sides
Remove peppers from broiler and place into bowl
Cover with saran wrap and let cook for 10 minutes
Carefully remove skin and top of peppers and seeds, cutting peppers into long strips
Preheat oven to 350
Spray a large casserole dish with nonstick spray
Place shredded chicken in casserole dish
In a medium bowl whisk together cream cheese, garlic, heavy cream, chicken stock, chili powder and cumin until smooth
Spread over chicken
Lay pepper strips over sauce covering the sauce as much as you can
Top with cheese and bacon crumbles
Place into oven and bake for 25-30 minutes or until cheese begins to brown and sauce is bubbly
Remove and let cool for 10 minutes and then serve


Each serving is 5 net Carbs as based on the Carb Manager App



2482 cal


222 g


58 g


81 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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One Comment

  • Leesuh

    Just made this and it was pretty easy. I had some baked chicken breasts that I threw in there. I would recommend steaming the peppers a bit longer before peeling (mine were thick-skinned). Also I used a cake spreader to help peel the poblanos. Thanks!

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