Not sure where this recipe came from or who to credit for it’s inception, but I got it from the couple who brought this delicious dish to a dinner party we attended earlier this year. I loved it so much, I begged for the recipe. I’m shameless in that respect. Hee. It’s a very yummy dish, and fairly straightforward to make, so give it a whirl.

Cajun Chicken Casserole

1 lb of cooked and slicked chicken breast
3 tablespoons of olive oil (any kind you like)

Cook chicken in a skillet while your oven pre-heats to 375 degrees.

1 red bell pepper, coarsely cut up
1 green bell pepper, coarsely cut up
1 medium onion, coarsely cut up (your choice of onion type)

Remove chicken from the skillet and place in a rectangle dish; set aside. Sautee the veggies in the skillet till soft and heated through (about five minutes).

1 14 oz can of Cream of Chicken soup
Half a large can of diced or crushed tomatoes (your choice which you use)
Cajun seasons of your choice (I use a few dashes of cumin and chili pepper, and match it with a pinch of red pepper flakes)
Salt and pepper to taste

Mix soup, tomatoes and seasonings in a bowl to blend well; set aside. Place sauteed veggies over chicken in the glass dish and top with the soup and tomato mixture. Mix well.

1 C all purpose or whole wheat flour (I use a mixture of both)
1/4 C sugar
1/4 C salt
2 1/2 teaspoons baking powder
1 egg, beaten
1/3 C vegetable oil
3/4 C milk or water

Mix pancake batter up in mixing bowl with lid, cover and let it rest in the fridge for five or more minutes.

Pour pancake batter over the top of the glass dish mixture, spooning it up to about 1/2″ away from all edges. The topping will puff and rise as it bakes. Cook for 25 minutes.

If you notice about half way that the pancake topping is already golden brown, pull the dish from the oven and use a sheet of tin foil loosely draped over the dish (resist the urge to fold the tin foil down at the sides of the dish) to create a tent to shield it from burning while it cooks in the hot oven for the remainder of the time.

Serve with sour cream and guacamole or a light green salad.