Cajun Chicken Casserole

• 1 lb. 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 oz.) diced tomatoes, undrained
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1-1/2 tsp. Cajun creole seasoning
• 1-1/2 c. Original Bisquick
• 1 c. milk
• 2 eggs

1. Heat oven to 375 degrees.
2. Heat chicken in 10-inch nonstick skillet over medium heat for 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp.
3. Spoon into ungreased 13x9x2-inch baking dish.
4. Stir in tomatoes, soup and seasoning.
5. Stir remaining ingredients in medium bowl until blended.
6. Pour over chicken mixture.
7. Bake 30 to 35 minutes or until light golden brown.

chicken breasts, bell pepper, onion, tomatoes, condensed cream, cajun creole seasoning, bisquick, milk, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143885 (may not work)