Grandma's Loaded Southern Cajun Chicken Bake

This Southern Spiced Chicken and Bean Bake is the ultimate comfort dish with bold flavors and a hearty base. Perfect for a family dinner, this dish brings together crispy Cajun-style chicken and a flavorful chili bean casserole.

It's a satisfying meal that will have everyone reaching for seconds. The best part? It’s easy to make, and you can tweak the spice level to suit your taste!

Serves: 4-6

Prep Time: 45 minutes
Cook Time: 1 hour

Photo byGLP

Ingredients:

Chili Bean Casserole:

• 3 tablespoons olive oil
• 2 medium onions, chopped
• 3 garlic cloves, finely minced
• 2 celery stalks, diced
• 1 carrot, diced
• 1 bell pepper, diced
• 2 bay leaves
• 2 cans (15 oz each) diced tomatoes
• 1 teaspoon kosher salt
• 2 teaspoons sugar
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 3 cups water
• 4 cans (15.5 oz each) kidney beans, drained and rinsed

Southern Spiced Chicken:

• 1 whole chicken, cut into 8 pieces
• 2 cups all-purpose flour
• 2 tablespoons Cajun seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sesame seeds
• ½ teaspoon cayenne pepper (optional, for extra heat)
• Vegetable oil, for shallow frying
• 2 cups shredded mozzarella cheese

Instructions:

1. Prepare the Chicken Coating: In a large bowl, mix the flour, Cajun seasoning, salt, pepper, paprika, garlic powder, onion powder, sesame seeds, and cayenne pepper if you're going for that extra kick.
2. Season the Chicken: Rub the chicken pieces with 1 teaspoon of salt and ½ teaspoon of black pepper. Dredge the chicken in the seasoned flour mixture, making sure every piece is well-coated. Cover the chicken and refrigerate for 30 minutes.
3. Preheat the Oven: Set your oven to 375°F.
4. Start the Bean Casserole: In a large oven-safe pot, heat the olive oil over medium heat. Sauté the onions, garlic, celery, carrot, and bell pepper until soft. Stir in the bay leaves, salt, sugar, cumin, smoked paprika, oregano, and red pepper flakes.
5. Simmer the Sauce: Add the diced tomatoes and water to the pot. Bring the mixture to a boil, then lower the heat and simmer for 15-20 minutes, allowing the sauce to thicken slightly. Stir in the kidney beans and let the mixture cook for an additional 10 minutes.
6. Cook the Chicken: Heat a large pan over medium-high heat with enough vegetable oil to shallow fry the chicken. Once the oil is hot, lower the heat to medium and add the chicken pieces. Cook for about 5 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
7. Assemble the Casserole: Place the crispy chicken on top of the chili bean mixture in the pot. Sprinkle the shredded mozzarella evenly over the chicken.
8. Bake: Transfer the pot to the oven and bake for 10-12 minutes, or until the cheese is bubbly and melted. Serve the dish hot.

Substitutions:

• For a lighter dish, swap out the all-purpose flour with almond flour.
• If you're looking for a vegetarian option, replace the chicken with roasted vegetables such as zucchini or mushrooms.
• If mozzarella isn’t your favorite, try sharp cheddar or pepper jack for an extra kick.

Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through or use the microwave for quicker results. This dish also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.

Enjoy this hearty, flavorful dish with your loved ones!

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