Searching for a dinner that’s got it all? Well, call off the search party because you’ve located this Loaded Chicken & Okra Bake! This spicy little bake brings you some yummy chicken mixed with a batch of Gumbo-inspired veggies, so you can have it all in one dish! Oozing with melty cheese and raging with Cajun seasoning, you’ll never be on the hunt for another all-in-one dish again. Loaded Chicken & Okra Bake is here to stay!
Ingredients
- 1 1/2 pounds chicken tenderloins
- 2-3 teaspoons Cajun seasoning
- 2 teaspoons garlic powder, divided
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons pepper, divided
- 1 (16-ounce) bag of frozen Gumbo mixed vegetables, including okra and red peppers
- 2 (15-ounce) cans of diced tomatoes, drained
- 2 ounces Velveeta® cheese, cubed, can substitute 1 cup sharp cheddar cheese, shredded
- butter, to taste
- 1 loaf French bread, sliced and warm, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch glass baking dish.
Step 3 –Place the chicken tenderloins in the greased baking dish and season with the Cajun seasoning, 1 teaspoon of the garlic powder, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper.
Step 4 –In a medium saucepan, combine the Gumbo mixed vegetables with the diced tomatoes.
Step 5 –Season the veggie mixture with the remaining garlic powder, the remaining salt, and the remaining pepper and cook over high heat, stirring often, about 3-4 minutes.
Step 6 –Pour the veggie mixture over the chicken tenderloins in the baking dish.
Step 7 –Scatter the cheese over the top of the veggie mixture.
Step 8 –Bake the chicken-okra casserole until the meat reaches an internal temperature of 165 degrees F and the sauce is bubbly, about 25-30 minutes.
Step 9 –Using the butter, butter the French bread.
Step 10 –Serve the chicken-okra bake with the warm, buttered bread.
