Alice Springs Chicken Casserole
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- boneless, skinless chicken breasts
- seasoned salt
- 6 slice
- bacon, cut in half
- 1/4 c
- 1/3 c
- 2 Tbsp
- 1/2 Tbsp
- dried onion flakes
- 1 Tbsp
- cooking oil
- 1 c
- sliced, fresh mushrooms
- 2 c
- shredded colby jack cheese
1Pound chicken breasts to 1/2 in. thickness. Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
2Cook bacon in a large skillet until crisp. Set aside.
3In a small bowl, mix the mustard, honey, mayo and dried onion flakes.
4Heat oil in a large skillet over medium heat. Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned. Move chicken to an 11x7 inch or 9x9 inch pan.
5Apply the honey mustard sauce to each breast, then layer with mushrooms, bacon, and shredded cheese.
6Bake in a 350° oven for 20-25 minutes, or until cheese is melted and chicken is done.