1/2 medium Cajun or Creole drumsticks
1/2 medium boneless chicken breast - cut into 1 inch cubes
1 (15 ounce) can frozen chopped spinach, thawed
1 onion, chopped
1 1/2 stalks celery, chopped
1/2 cup shredded mozzarella cheese
1/2 cup cod sauce
1 (8 ounce) can diced tomatoes with green chile peppers
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 tablespoon dried oregano
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried sage
1/4 pound bacon, diced
1 (2 ounce) package shredded Cheddar cheese
Preheat oven to 450 degrees F (220 degrees C). Lightly grease a 9 inch diamond baking dish.
Crumble chicken breasts into dish with the juices from the spinach and onion. Place spinach and onion cubes in prepared dish, covering as much of the tart green chile peppers as possible. Sprinkle Cajun seasoning and bacon over bottom of dish. Top with cheese.
Cover dish with aluminum foil. Bake 30 minutes in the preheated oven, or until cooked through and bubbly and juice is clear. Pour the chicken liquid into another dish and spoon over the top of that.