Cajun Chicken and Rice Casserole

Cajun Chicken and Rice Casserole 1 tablespoon olive oil 12 ounces andouille sausage sliced 2 cloves garlic minced 1 yellow onion diced 1 red bell pepper diced 1 green bell pepper diced 1 pound chicken breasts raw and diced 3 tablespoons Cajun seasoning 15 ounces diced tomatoes 1 cup instant white rice 21 ounces condensed cream of chicken soup (or make a double batch of my homemade condensed cream of chicken soup) Preheat your oven to 375 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside. In a large skilled over medium heat, add the olive oil. Add the sliced andouille sausage and cook for about three minutes, stirring to allow both sides of the sausage to brown. Add in the garlic, onions, and bell peppers, and stir cooking for 5 to 7 minutes until the vegetables are tender. While the veggies are cooking, combine the chicken soup, tomatoes, cajun seasoning, and rice in the casserole dish. Add in the chicken and cooked veggies and sausages and stir to combine. Cover the dish and bake for 55 minutes. Remove the foil and bake for 5 more minutes. Let stand for 10 minutes, serve