Place potatoes in a large pot of chicken broth or water. Lightly season with salt and pepper, if desired. Bring to a boil. Cook over med-high heat 15 to 20 minutes, or until potatoes are fork tender. Drain.

While potatoes are cooking, sauté onion, garlic and green peppers in olive oil on high heat. Add chicken. Season with salt, pepper, Cajun seasoning, 1/2 tablespoon basil, and cayenne pepper. Cook chicken until no longer pink, approximately 20 minutes. Drain.

Preheat oven to 350. Grease a 13x9" baking dish. Place potatoes in prepared baking dish. Mash slightly (a few chunks are preferred). Stir in chicken, butter, sour cream, evaporated milk and additional seasonings for extra flavor (if desired).

Bake 15 minutes. Sprinkle cheese evenly on top. Bake an additional 5 minutes. Total cook time is 45 minutes.

Serve with an additional sprinkling of basil, if preferred. Excellent with corn or mixed vegetables.

*All seasonings are to taste and by preference. The measured amounts are what I initially cooked the chicken in.