Honey Mustard Chicken Casserole

It started with drooling over Pioneer Woman's Ranch Style Chicken. Then I found this honey mustard chicken dish from Six Sisters Stuff. (I LOVE THAT SITE.) So, I started brainstorming how to make this my own. Here's what I came up with. I served it with cheesy bacon potatoes from the same site. I also put peas and corn on the side because we're just healthy like that.

Honey Mustard Chicken Casserole

The Stuff:
2 chicken breasts, cubed
1/4 cup honey
1/4 cup mustard (I used yellow but Dijon would be great.)
2 pinches of house seasoning*
1/2 tsp dried rosemary (Fresh would be wonderful.)
6 slices of bacon
1 TBSP butter
shredded cheddar cheese

*House seasoning is what I call my mix of kosher salt, black pepper, garlic powder and onion powder. I use it in everything. Except cake.

The Process:
Throw the chicken cubes in a freezer bag and cover with the mustard, honey, house seasoning and rosemary. Squish it around to mix everything. Marinate or freeze for later.

When you're ready for dinner, preheat the oven to 375. Fry your bacon in a skillet until it's crisp. Remove to a plate to drain but keep the bacon fat in the skillet. Add the butter to the bacon fat.

I know. I'm not doing Weight Watchers yet.

Saute your marinated chicken in the bacon-butter mixture and laugh devilishly. Once it is browned, pour it into a casserole dish. Crumble the bacon on top of the chicken. Sprinkle a generous layer of cheese over the top. Bake this bad boy for about 12 minutes until it's brown and bubbly and amazing on top.

Serve this to your husband and listen to him groan with delight and demand that you make it every week.