Cajun Chicken Casserole

1 lb. boneless, skinless chicken breasts, cut into 1/2” strips
1 small onion, coarsely chopped
1 medium bell pepper, coarsely chopped
1 (14 1/2 oz.) can diced tomatoes, undrained
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 tsp. Cajun Creole seasoning
1 c. milk
2 eggs
1 1/2 c. Bisquick (or equivalent)

Heat chicken in 10” 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. Spoon into ungreased 13-inch by 9-inch baking dish. Stir in tomatoes, soup and seasoning. Stir remaining ingredients in medium bowl until blended. Pour over chicken mixture. Bake in 375° oven 30-35 minutes or until light golden brown. Makes six servings.