Creamy Cajun Chicken

Creamy Cajun Chicken

1.5 to 2 pounds Chicken Wings OR 2 lbs Chicken breast pounded 1/4 inch thin
1 medium Onion, Chopped
1 medium Green Pepper, Chopped
3 to 4 Garlic Cloves chopped
1 to 2 Tbsp Cajun Seasoning (preferably Slap Ya Mama)
1 Tbsp Garlic Powder
1 tsp Black Pepper
1 tsp Onion Powder
1 Tbsp + 1 Tbsp Paprika, Divided

1 - 10.5 oz can Cream of Chicken Soup
1/2 - 10.5 oz can Cream of Onion Soup
1/2 - 10.5 can Cream of Mushroom Soup
OR Any 2 10.5 oz cans of Canned Cream Soup

1 tsp Chili Powder
1/3 Cup Chicken Broth
1 to 2 Tbsp Unsalted Butter

1. Prepare the onion, green peppers, and garlic.
2. Lightly coat a 9x13 (or larger) baking pan with cooking spray.
3. In a large bowl add your chicken, cajun seasoning, garlic powder, onion powder, black pepper, and smoked paprika. Mix thoroughly with your hands.
4. In a separate bowl, add the canned soups, 1 Tbsp smoked paprika, and chili powder. Mix well to combine.
5. Sprinkle half of the onions, garlic, and green peppers across the bottom of the baking pan.
6. Place the chicken pieces in the pan on top of the veggies. Don't be afraid to crowd the pan.
7. Pour the chicken broth into the pan in the corners. DO NOT pour it on the chicken or else you'll remove the seasoning.
8. Sprinkle the remaining garlic on top of the chicken.
9. Dollop the soup mix on top of the chicken and spread gently to cover.
10. Top the soup mix with the remaining onions and green peppers.
11. Cut the butter into 6 even pats and place them evenly on top.
12. Cover the pan with aluminum foil.
13. Bake in the oven. WINGS = 45 minutes. BREASTS = 30 minutes or until done.
14. Uncover and cook an additional 20 minutes.

Serve with rice topped with the gravy from the pan.

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