Creamy Chicken, Corn & Poblano Skillet Casserole

Name: Creamy Chicken, Corn & Poblano Skillet Casserole
Cook time: 30 min
Yield: 4 servings
Ingredients: 2 (8-ounce) boneless, skinless chicken breasts, cut into bite-size pieces; ⅛ teaspoon salt; ⅛ teaspoon ground pepper; 2 tablespoons extra-virgin olive oil, divided; ½ teaspoon ground cumin; ½ teaspoon paprika; 1 cup chopped yellow onion; 2 poblano peppers, seeded and chopped (about 1¼ cups); 1 teaspoon seeded and finely chopped jalapeño pepper; 1 cup fresh corn kernels or frozen corn; ¾ cup lower-sodium chicken broth; 4 ounces reduced-fat cream cheese, softened; 2 large cloves garlic, grated; 1 cup shredded Monterey Jack cheese, divided; 2 cups coarsely crushed unsalted white corn tortilla chips; 2 tablespoons chopped fresh cilantro; Lime wedges for serving (optional)

This zesty skillet chicken casserole is perfect for a busy weeknight. A creamy sauce coats the chicken, offering a flavorful bite with a nice level of heat.

Glycemic Load: 8.3 (Low)

826 calories per serving

Serves: 4

Cook: 30 mins

About This Calculation

Creamy Chicken, Corn & Poblano Skillet Casserole has a low glycemic load of 8.3 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are corn tortilla chips (GL 4.7), corn kernels (GL 3.3), yellow onion (GL 0.3). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.