Chicken-Squash-Poblano Casserole

Chicken-Squash-Poblano Casserole (2)

Just in time for Cinco de Mayo!  This simple and tasty casserole is pretty quick to prepare and get into the oven on a week night.  It could even be prepared ahead, frozen and just topped with the cheese and baked the day of serving.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal if you eat a little cheese (although there’s not that much of it in this recipe).

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2 T. coconut oil or oil of choice

12 oz. boneless, skinless chicken, cut bite-size

Calaba Squash

Calaba or Mexican Zucchini

4 c. diced Mexican zucchini (shown right, or use regular zucchini)

2 oz. onion, chopped

1½   5″ poblano peppers (or 2 small ones)

¼ canned diced tomatoes (solids only)

¼ c. heavy cream

2 oz. cream cheese

1/8 tsp. regular chili powder

1/8 tsp. chipotle chile powder (or 1/8 tsp. more regular chili powder if unavailable)

1 clove garlic, minced

½ c. homemade chicken broth

2 oz. Monterrey Jack cheese (or mild Cheddar)

DIRECTIONS:   Seed and stem the poblano peppers.  Cut one in half and reserve half for another recipe.  Cut the whole one in half.  Lay the 3 pieces in a baking pan and roast at 400º until browning.  Turn them over and roast until other side is browning. Remove from oven.  When able to handle, peel the papery skin off them and chop.  Lower heat to 350º.

While the poblano peppers are roasting, cut up the chicken, squash and onion.  Heat oil over high heat in a large non-stick skillet or wok.  Saute chicken until opaque and starting to brown.  Add onion and squash to the pan.  Saute, stirring constantly until they are about half done.   Add the garlic, spices and stir.  Lower heat to medium and add cream cheese, stirring until it is melted and evenly distributed in the mixture.  Add tomatoes and chicken broth.  Add the diced poblano peppers and stir.  Lastly, add the cream, stirring in well and turn off heat.

You can bake this dish in the same skillet if just serving family or transfer to a lightly greased attractive baking dish for more formal service.  Sprinkle the Jack cheese down the middle and pop into 350º oven.  Bake for 20-30 minutes or until bubbling on the edges.  Remove from oven and serve with a nice guacamole salad or veggie of your choice.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

291 calories

19.45 g fat

10.87 g carbs, 3.25 g fiber, 7.62 g NET CARBS

18.55 g protein

250 mg sodium



3 comments on “Chicken-Squash-Poblano Casserole

  1. “¼ canned diced tomatoes” makes no sense to me; can you please clarify what this means? A fourth of a can? What size can? A fourth of a tomato? Thank you!


  2. This looks yummy! I keep meaning to post over in Low Carb Friends that I used your Chocolate Chip Cookie dough (the recipe with the SF honey) as a crust for my Bavarian Cheesecake and it was HEAVENLY! You’re such a good cook! Thank you for all the hard work you put into your website!


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