My Take on Alice’s Chicken

My Take on Alice’s Chicken

This is My Take on Alice’s Chicken.  I ate this, for the first time, at Outback (I think).  Seriously was some good food.  So, since I was craving it, I thought I would figure it out.  Now, bear in mind, that I have 5000 children.  It would take FOREVER to take a full chicken breast (or multiple) and slice them up.

Dramatic, I know.

But for real, I have had so many things going on plus baseball, so I needed something quick.  As I was thinking about this recipe, I thought…let’s see how I can make this recipe my own.

My Take on Alice's Chicken

Ingredients and Instructions

3 chicken breasts (also used 2 cans of chicken).  I put all three chicken breasts (they were completely frozen) in the instant pot.  Then, I added 3 cups of water, some chicken bouillon granules, my seasoning mix, and some minced onions.  I set it on the poultry setting on 30 minutes and then did a quick release.

The Schmear

While that was cooking, I worked on the schmear.  I used 1 c. mayo, 1 c. dijon mustard, 2 tsp lemon juice, and a 1/2 c. honey.  Mix all that together and reserve one cup.  Put that cup in the fridge for later use.

Next Up

I fried bacon.  Once the chicken was done, I shredded it.  I added more seasoning, the bacon, 2 cans of mushrooms, 1.5 c. colby Jack, and about 2 c. chopped spinach.  I put this all in a big bowl.  The schmear that I made, I poured in that bowl.  I mixed it well, covered it, and then let it sit in the fridge for about 30 minutes.


Once it had set up in the fridge, I put it in a greased 13×9 dish.  I added more bacon on top and more cheese.  Also, I cut up some green onions for the top.  Aluminum foil on top and I baked it at 350 for about 40 minutes.  Then, I took the foil off and cooked it about 10 minutes.

Served it over fried rice.  You can also check out my take on the Olive Garden’s Zuppa Toscana Soup.

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