Cajun Chicken Cheddar Broccoli Bacon Bake

CAJUN CHICKEN CHEDDAR BROCCOLI BACON BAKE WITH A CREAM OF MUSHROOM TRINITY

There’s a lot to unpack here, and it’s all extremely delicious. We love chicken in this household, and a chicken bake that’s smothered in Cajun seasonings and sauces is seriously dreamy.

Casseroles in the south are a way of life, and I’m pretty sure here in the Mid West as well. Cheese is usually involved, but in Louisiana we are a huge fan of cream of mushroom soup used as a base. That, and the blessed trinity of celery, bell pepper, onion, and well, garlic. So a trinity, plus a fourth. Gotta have the garlic y’all.

Heinen’s chicken and bacon are unmatched in quality, and variety! Their entire meat and produce line in general is top tier here in Cleveland.

CAJUN CHICKEN CHEDDAR BROCCOLI BACON BAKE WITH A CREAM OF MUSHROOM TRINITY RECIPE

Chicken Bake Ingredients

• 9x13” baking dish

• cooking spray

• 4-6 chicken breasts

• 1 large shallot or 1 yellow onion, diced

• 3 stalks of celery, diced

• 1 large green bell pepper, diced

• 1 tablespoon mined garlic

• 1 can cream of mushroom soup

• 3 tablespoons butter

• salt, pepper, 2 tablespoons cajun seasoning, mix and rub on chicken breasts

• 1 teaspoon cajun seasoning, I use Cajun Chupacabra

• 1 tablespoon Worcestershire sauce

• 1 tablespoon green tabasco sauce

• 2 cups broccoli florets, blanched

• 8 strips cooked bacon, chopped

• 8 oz sharp cheddar cheese, grated

• 8 oz grape tomatoes

Instructions

Set oven to 400°F.

Spray baking dish with cooking spray.

Keep in mind you will have had to have blanched the broccoli florets and cooked the bacon pieces and have them set aside before you start the vegetables and chicken. Recommended to cook the bacon in the skillet you will cook the chicken in.

In a cast iron skillet preferably, brown the seasoned chicken breasts on both sides for about 7-10 minutes on medium heat in the bacon grease. Before you flip, douse with the Worcestershire sauce.

Remove the chicken breasts, and place them in a row into the baking dish.

In the same skillet that you used, cook down the celery, bell pepper, shallot and garlic with the 3 tablespoons of butter for about 15 minutes on medium- medium low.

Add in the cream of mushroom soup can with the green Tabasco sauce and cajun seasoning. Mix until fully incorporated.

Pour the vegetable cream of mushroom mixture over the chicken breasts in the baking dish.

Sprinkle the broccoli evenly over the mixture, then the bacon.

Sprinkle the cheddar to cover.

Add in the grape tomatoes across the cheese before baking.

Bake uncovered, for 30 minutes.

You may sprinkle with more cheese if desired!