Recipes: Cactus Chicken Casserole

I forgot to take a picture of it before we devoured it. So here is a pic of a cactus and a chicken.

I have made this in several forms. This is so far my favorite. I keep adding and subtracting different ingredients. Even thought Scott would love for me to drop the mushrooms, this has worked out the best :)

Ingredients:

Chicken breast, cut into strips.
Bacon.
1/4 cup honey mustard.
2 (or 3) tablespoons mayo. Hellmann's is your friend.
1 tbl dried minced onion flakes.
1 cup sliced mushrooms. Portobella is my fav.
2 cups shredded Colby/Jack cheese (2 cups, the whole bag, whatever).


I cover the chicken breasts with Lawry's seasoning, garlic salt, and garlic powder. I stick it in the fridge until I need it. Cook bacon.
In a cool lime green bowl, mix the mustard, mayo and onion flakes. Throw a little paprika in there.
This is where I say I used a spoonful of olive oil to lightly brown the chicken, but I'm not going to lie, I used bacon grease. BUT, I drained almost all of it out, and just left the coating on the bottom of the skillet.
Place chicken in the skillet for about 5 minutes, flipping once, to kill all salmonella.
Move chicken to an 11x7 inch or 9x9 inch pan. I don't know the difference. I have a long clear one and a short blue one.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese. I crumbled all the bacon up once it cooled so you couldn't tell how much I ate while cooking it.
Bake in a 350° oven until cheese is melted, around 25 minutes.
Enjoy.

The other way I cook it, use whole breasts, cover in honey mustard, wrap in bacon, then when almost done,
add cheese and mushrooms. I like the casserole way the best.