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Cajun Chicken Casserole

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  • Prep 15 min
  • Total 50 min
  • Servings 10
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Under this casserole’s golden brown crust is a lively mixture of Cajun-seasoned chicken and vegetables.
By Betty Crocker Kitchens
Updated Nov 26, 2007
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Ingredients

  • 1 pound boneless skinless chicken breast, cut into 1/2-inch strips
  • 1 medium bell pepper, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 cups Progresso™ diced tomatoes (from 28-oz can), undrained
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 1/2 teaspoons Cajun Creole seasoning
  • 1 1/2 cups Original Bisquick™ mix
  • 1 cup milk
  • 2 eggs

Steps

  • 1
    Heat oven to 375°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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!
  • tip 2
    For a milder taste use 1 1/2 teaspoons Italian seasoning instead of Cajun Creole seasoning.

Nutrition

200 Calories, 8 g Total Fat, 15 g Protein, 18 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
70
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
75 mg
Sodium
590 mg
Potassium
310 mg
Total Carbohydrate
18 g
Dietary Fiber
1 g
Protein
15 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
14%
14%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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