Cajun Chicken Casserole

Under this casserole’s golden brown crust is a lively mixture of Cajun-seasoned chicken and vegetables. MORE+ LESS-

By Betty Crocker Kitchens

November 26, 2007

Ingredients

pound boneless skinless chicken breast, cut into 1/2-inch strips

medium bell pepper, coarsely chopped

small onion, coarsely chopped

cups Progresso™ diced tomatoes (from 28-oz can), undrained

can (10 3/4 ounces) condensed cream of chicken soup

1 1/2

teaspoons Cajun Creole seasoning

1 1/2

cups Original Bisquick™ mix

cup milk

eggs

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1

Heat oven to 375ºF. Heat chicken in 10-inch nonstick skillet over medium heat 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. Spoon into ungreased baking dish, 13x9x2 inches. Stir in tomatoes, soup and seasoning.
2

Stir remaining ingredients in medium bowl until blended. Pour over chicken mixture.
3

Bake 30 to 35 minutes or until light golden brown.

Although different brands of Cajun Creole seasoning have their own distinct characteristics, they generally include garlic, onion, chilies, black pepper, mustard and celery seed. You can count on all of these seasoning blends to be sassy and bold!
For a milder taste use 1 1/2 teaspoons Italian seasoning instead of Cajun Creole seasoning.