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1
Cut bell peppers, onions, and tomatoes into bite-sized pieces and place equal amounts in each casserole dish.
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2
For the poblano peppers: place on a baking sheet under the broiler on high.
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3
Roast the peppers, turning to get all sides blistered and black.
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4
Or if you have a gas burner place the peppers directly over the burner and burn them until black and blistered.
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5
Place poblanos in a bowl covered tightly with plastic wrap.
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6
Meanwhile cut chicken into bite-sized pieces.
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7
Season with garlic salt and pepper to taste.
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8
Brown chicken in skillet over medium-high heat and put half in each casserole dish.
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9
Unwrap the poblano peppers and peel them with your fingers or with a paper towel scraping off all the skin (I also just open them up and scrape out the seeds and stems) Chop roughly.
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10
In the skillet you used to brown the chicken, whisk together the cream of chicken soup, beef consumme, steak sauce, salt and pepper (to taste) and poblano peppers.
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11
Bring to a boil and pour evenly over each casserole dish.
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12
Stir a little just to lightly mix.
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13
Sprinkle over the cheese, cover, and bake in a 350 oven for 45 minutes.
