I don’t normally like to do recipes two weeks in a row. But I’m making an exception. Wanna know why? Because this recipe made the whole family happy, and I just have to share it!

So, this is what happened, right? Last Tuesday I was trying to figure out what to make for dinner. It’s one of the few nights of the week, we don’t really have anything happening, so I have more time to full-out cook, as opposed to doing something in the slow cooker, or having Steve make tacos.

I knew I had chicken thawed, but that was where my thoughts on dinner pretty much dried up. I decided to check out the website myfridgefood.com. Essentially, the site works like this: you tell it what ingredients you have on hand, and it will give you recipes that you can make with those ingredients. This is nice, because no stopping at the grocery store on the way home to pick up a couple of things, and it’s a great way to use up stuff you have at home (particularly if it’s use-it-or-lose-it time.)

So, I popped in the stuff I was 95% sure I had at home and looked at what I could do.

Up pops what I think will be the winner — Cheesy Smothered Chicken. Yep! Let’s do this.

Everything about the recipe sounded great, it fit in with Steve’s keto diet and it has bacon. And Kiddo absolutely loved it! You can’t really go wrong with any of this!

Again, when a recipe hits as much as this one, you have to share — so here y’all go!

Cheesy Smothered Chicken:

Ingredients:
• 4 boneless, skinless chicken breasts
• 6 bacon slices
• 1/4 cup yellow mustard
• 1/3 cup honey
• 2 tablespoons mayo
• 2 tsp. dried onion flakes
• 1 cup sliced mushrooms (point of honesty, I didn’t actually have these, I thought I did, but I was wrong, so I just skipped them!)
• 2 cups shredded Colby/jack cheese

Directions:

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Since you are going to crumble the bacon later, I usually find it easier to cut the bacon into pieces before you cook them. I just use kitchen shears to cut the slices up. Remove bacon and set aside.

Do not discard grease.

Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned.

Place chicken in a 9″ X 13″ casserole dish or pan.

To make the Honey Mustard:

In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. I also added Worcestershire sauce just because it sounded good.

Spread the honey mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350 degrees oven for 30 minutes, or until cheese is melted and chicken is done.