Cajun Chicken Casserole is a traditional American recipe (from Louisiana) for a classic chicken casserole topped with a crust made from buttermilk baking mix. The full recipe is presented here and I hope you enjoy this classic American version of: Cajun Chicken Casserole.
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Ingredients:
450g boneless, skinless, chicken breasts, cut into 1 cm wide strips
1 medium bell pepper, coarsely chopped
1 small onion, coarsely chopped
450g diced tomatoes (from a can), undrained
350ml condensed cream of chicken soup
1½ tsp Creole Seasoning
280g buttermilk baking mix
240ml milk
2 eggs
Method:
Fry the chicken in a large non-stick frying pan over medium heat for 2 minutes, stirring occasionally. Stir-in the bell pepper and onion and cook for about 4 minutes, stirring occasionally, until the vegetables begin to crisp. Spoon into an ungreased 30 x 22cm baking dish then stir-in the tomatoes, soup and seasoning.
Blend the remaining ingredients together in a bowl then pour over the chicken mixture. Place in an oven pre-heated to 190°C and bake for 35 minutes, or until the dish is a pale golden brown.
