Cajun Chicken Casserole
1 pound boneless, skinless chicken breasts, cut into
1/2-inch strips
1 medium bell pepper, coarsely chopped
1 small onion, coarsely chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (10 3/4 ounces) condensed cream of chicken soup
1 1/2 teaspoons Cajun Creole seasoning
1 1/2 cups Bisquick
1 cup milk
2 eggs
Heat oven to 375�. 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.
Stir remaining ingredients in medium bowl until blended.
Pour over chicken mixture.
Bake 30 to 35 minutes or until light golden brown.
High Altitude (3500-6500 ft): Heat oven to 400 degrees.
Serves 6
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