Heat a large pan to medium heat. Season the chicken with a bit of salt and pepper (or use some Cajun seasonings) and add it to the pan with the bacon.

Cook them down about 10 minutes, until the chicken is cooked through and the bacon is nice and crispy.

Remove the chicken and bacon and set them aside for now.

Preheat your oven to 400 degrees F.

Heat the pan back to medium heat and add the butter. Stir to melt it down.

Add the flour and stir to make a roux. Keep stirring continually about 10 minutes, ensuring the roux does not burn, until the mixture darkens to a light brown. You can cook longer for a darker roux to your preference.

Add in the chopped onion, peppers and celery and stir. Cook them about 5 minutes to soften. Add in the garlic and Cajun seasonings and give the mix a stir.

Add the cooked chicken and bacon back to the pan.

Pour in the chicken broth and cream corn. Stir to incorporate.

Stir in 1 cup of cheese and stir to let it melt through.

Pour the pan into an 8x8 casserole dish and top with the remaining cheese and panko bread crumbs.

Bake for 15-20 minutes, or until the casserole is bubbly and the panko has nicely browned.

Serve with fresh herbs and spicy chili flakes.