1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips 
1 medium bell pepper, coarsely chopped 
1 small onion, coarsely chopped 
1 can (14 1/2 ounces) diced tomatoes, undrained 
1 can (10 3/4 ounces) condensed cream of chicken soup 
1 1/2 teaspoons Cajun Creole seasoning 
1 1/2 cups Bisquick
1 cup milk 
2 eggs 

Heat oven to 375°. Heat chicken in 10-inch nonstick skillet over medium heat 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. Spoon into ungreased baking dish, 13x9x2 inches. Stir in tomatoes, soup and seasoning. Stir remaining ingredients in medium bowl until blended. Pour over chicken mixture. Bake 30 to 35 minutes or until light golden brown. High Altitude (3500-6500 ft): Heat oven to 400°.
 

Serves 6

Source: http://www.nancys-kitchen.com