1Sprinkle the chicken breast lightly with seasoned salt. Rub in well. Set aside for about an hour.
2In the mean time, fry the bacon crisp.
3I cube the chicken breast, but the **original recipe called for leaving them as halves. Saute the chicken breast in the bacon drippings until lightly browned, but not cooked all the way.
4Transfer chicken to a 9x13 casserole pan. cover with a layer of mustard. **The original called for honey mustard, but we love the spicy brown mustard. Use as much as your family will enjoy. I probably use about 1/4 of a cup and spread it with a pastry brush.
5Chop the bacon and sprinkle it over the top. **The original recipe called for cutting the bacon in half and laying it over each breast. I find it easier to eat and serve if the bacon is chopped.
6Sprinkle the mushrooms over the top of the bacon. I have used fresh slice and canned. The type of mushrooms is your choice.
7Sprinkle cheese over the top and bake at 350F for about 20 minutes.
8This is a huge family favorite. I have added notes as to how the original recipe was posted, as well as my changed. The mustard, mushroom and cheese types are your choice. Enjoy!