Louisiana Chicken Bake

This one comes in from Lauren Gauthier, and it is the kind of supper that gets made on a Tuesday and remembered on a Wednesday. Chicken tenders get seasoned and sauced, pineapple rings go on top, then cheese, then a whole can of crispy onions over the lot. Twenty-five minutes at 425 and it is done. The sweet from the pineapple and the BBQ sauce plays against the pepperjack, and the onions on top go brown and crunchy while everything underneath stays juicy.

Ingredients

• 2 pounds boneless, skinless chicken tenders
• Brit's Cajun Cooking Seasoning
• 1 tablespoon olive oil
• 1 can French's Crispy Onions
• Sweet Baby Ray's BBQ Sauce
• 1 cup shredded cheese, mixed pepperjack and Colby
• 1 can sliced pineapple rings

Instructions

1. Spray a casserole dish with nonstick spray and lay the chicken tenders evenly in the dish.
2. Drizzle the tenders with olive oil until evenly coated, then sprinkle with the seasoning mix.
3. Coat the tenders with BBQ sauce.
4. Layer the pineapple rings over the sauced tenders and spread the shredded cheeses over the dish.
5. Empty the can of crispy onions over the top and bake at 425 degrees for about 25 minutes.

Notes

In Lauren's words: the picture does not do it justice, because it is hard to capture everything with all of the onions on top. Served last night with a side of mashed sweet potatoes from Trader Joe's.