About This Recipe
If you love mustard the way I love mustard, this recipe for Creamy Mustard Chicken Bake will be your new favorite casserole. Four forms of mustard combine with flavorful chicken, crisp and salty bacon, tender pasta, and lots of tasty cheese to make a creamy, comforting, and simply delicious casserole.
This recipe includes frozen baby peas, my favorite, but you could add any veggie you like. I would add some chopped red bell pepper, some chopped zucchini or yellow summer squash, or even corn.
You can change the cheeses too. I chose provolone because of how well it melts, but any cheese, from Muenster to Colby to Cheddar would work.
You don’t need to serve anything else with this recipe, but you could offer a crisp green salad or some fresh seasonal fruit if you’d like. For dessert, make my Lemon Bars. Yum.
Tips for best Creamy Mustard Chicken Bake:
- You really should use a rotisserie chicken from the supermarket to get the chicken to make this, and any recipe. It’s super tender, juicy, perfectly seasoned, and delicious every time. Pull the meat off the bones, shred it, and freeze it in 2 cup portions so you always have some on hand.
- Don’t omit any of the mustards. They are all essential to the success of this delicious recipe.
Why this recipe works:
- Mustard is the perfect addition to cream sauce; it adds great flavor and color but doesn’t change the texture. The creamy salad dressing, the honey mustard, the grainy mustard, and Dijon mustard all play a part in the flavor.
- And, of course, bacon makes everything better.
- You can use a rotisserie chicken for the chicken, or make more one day when you’re grilling or baking a chicken and save it for this recipe. Freeze the chicken up to 2 months.
- You can top this casserole with some buttered bread crumbs, but that isn’t strictly necessary.
Steps
|
1
Done
|
Preheat the oven to 375°F. Bring a large pot of water to a boil. Spray a 13-inch by 9-inch glass baking pan with nonstick cooking spray and set aside. |
|
2
Done
|
Cook the pasta 2 minutes shorter than the earliest time on the package. Meanwhile, put the peas into a colander in the sink. Drain the pasta over the peas and set aside. |
|
3
Done
|
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook under tender, stirring frequently. Add the chicken and stir. |
|
4
Done
|
Then add the Alfredo sauce and milk and simmer for 3 minutes. |
|
5
Done
|
Add the salad dressing, Dijon mustard, honey mustard, and grainy mustard to the sauce in the skillet and stir. Add the bacon and the provolone and Havarti cheeses and let melt. |
|
6
Done
|
Stir in the pasta and peas until combined. Pour into the prepared casserole. Top with the. Parmesan cheese. |
|
7
Done
|
Bake for 30 to 40 minutes or until the casserole is bubbling around the edges and it's starting to brown on top. Serve. |
