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.
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.
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.
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.