Alice Springs Chicken Casserole
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This Alice Springs Chicken Casserole was inspired by Outback Steakhouse’s Alice Springs Chicken. It’s got all the deliciousness with chicken, bacon, mushroom, cheese and that perfect honey mustard! This adds potatoes to make it an all-in-one dish.
What You Will Love About Alice Springs Chicken Casserole
The Alice Springs Chicken at Outback has always been a favorite! You can’t go wrong with chicken, bacon, mushrooms and cheese! I loved turning this into a casserole so it’s a one-pan dish and there’s no need for side dishes!
Ingredients in Alice Springs Chicken Casserole
This casserole stays true to the Outback Steakhouse Alice Springs Chicken and just adds potatoes – here’s what you’ll need:
- boneless skinless chicken breasts – you can use boneless, skinless chicken thighs as well if you like
- honey mustard – I’m also giving you the key to replicating Outback’s Perfect Honey Mustard
- russet potatoes – you can use red or Yukon gold as well – whatever you have on hand
- mushrooms – MY FAVORITE!
- olive oil
- Lawry’s seasoning salt – you can just use salt, pepper & garlic powder if you like or even a steak seasoning
- bacon – I like a thicker cut bacon for this recipe
- Colby Jack cheese – it’s my favorite – but you could swap for cheddar cheese or monterey jack cheese
How to Make Honey Mustard EXACTLY like Outback Steakhouse
The Honey Mustard at Outback is legendary! It’s electric yellow and so creamy – I absolutely love it! First – here’s what you need for this copycat recipe:
- 2 tbsp yellow mustard
- 2 tbsp honey
- 4 tbsp mayonnaise
You just whisk it all together and it makes about 1/2 cup. So basically – double it so you can drink it!
How to Make Alice Springs Chicken Casserole
Morphine this dish into a casserole does one thing – makes it EASIER to make for dinner!!!! Stack and go – you’ve got dinner!
- Preheat oven to 425 degrees. Spray an 8×8 casserole dish with non-stick spray.
- In a medium bowl, toss diced potatoes in olive oil and seasoning salt until well coated. Place potatoes into the bottom of the casserole dish. Bake for 20 minutes.
- Heat skillet on stove to medium high. Add diced bacon to skillet and cook for 2-3 minutes – cooking the bacon HALFWAY. Remove from pan to paper towels to drain excess oil
- While bacon is cooking, in a small bowl, whisk together mustard, honey and mayonnaise. Refrigerate until needed.
- Season sliced mushrooms and chicken (separately) with seasoning salt
- After 20 minutes, remove casserole dish from oven and reduce temp to 400. Now it’s time to layer the ingredients!
- Sprinkle slices of mushrooms over potatoes and place chicken breasts on top of potatoes
- Spoon half honey-mustard sauce over chicken breasts
- Sprinkle bacon on top of the chicken breasts
- Finish with shredded cheese
- Bake for 25 minutes at 400º until the chicken reaches 165°F when tested with an internal thermometer. Remove from oven and serve with remaining honey mustard and garnish with fresh parsley.
Tips, Tricks & FAQs
This Alice Springs Chicken recipe is simple – but here’s a few FAQs folks have had:
Yes! Be sure to go with boneless skinless.
Yes – you can – if you have one you really like. I find this homemade version is so good – I make it all the time.
Yup – I did!
Yes – definitely. If using frozen, no need to pre-bake the potatoes.
Yes – I would recommend freezing before you bake. Cover your casserole tightly and freeze. Let thaw in refrigerator before baking.
Store any leftovers in an airtight container and refrigerate for up to 5 days. Reheat in the microwave for 2 minutes.
Variations
There are definitely ways to change this up – here are a few thoughts:
- Keto-friendly – add two bags of cauliflower rice instead of potatoes
- Mashed – swap out the diced potatoes with mashed potatoes – no need to pre-bake the potatoes if using mashed.
- Veggies – I love veggies and next time I would add onion, broccoli and zucchini.
- Pork chops – You could also swap out the chicken for pork chops! Reduce cooking time to 20 minutes with the pork and cook to 145º
More Copycat Chicken Recipes
- Longhorn Steakhouse Parmesan Crusted Chicken
- Cheesecake Factory Chipotle Chicken Pasta
- Olive Garden Chicken Scampi
More Casserole Recipes
Alice Springs Chicken Casserole
Equipment
- Le Creuset Oval Baker
Ingredients
- 2 lb boneless skinless chicken breasts
- 2 large russet potatoes peeled & diced
- 8 oz mushrooms sliced
- 2 tbsp olive oil
- 1 tbsp seasoning salt
- 4 slices bacon diced
- 2 tbsp yellow mustard
- 2 tbsp honey
- 4 tbsp mayonnaise
- 2 cups Colby Jack cheese shredded
Instructions
- Preheat oven to 425 degrees. Spray an 8×8 casserole dish with non-stick spray.
- In a medium bowl, toss diced potatoes in olive oil and seasoning salt until well coated. Place potatoes into the bottom of the casserole dish. Bake for 20 minutes.2 large russet potatoes, 2 tbsp olive oil, 1 tbsp seasoning salt
- Heat skillet on stove to medium high. Add diced bacon to skillet and cook for 2-3 minutes – cooking the bacon HALFWAY. Remove from pan to paper towels to drain excess oil4 slices bacon
- While bacon is cooking, in a small bowl, whisk together mustard, honey and mayonnaise. Refrigerate until needed.2 tbsp yellow mustard, 2 tbsp honey, 4 tbsp mayonnaise
- Season sliced mushrooms and chicken (separately) with seasoning salt2 lb boneless skinless chicken breasts, 8 oz mushrooms, 1 tbsp seasoning salt
- After 20 minutes, remove casserole dish from oven and reduce temp to 400. Layer toppings: Sprinkle mushrooms over potatoes and place chicken breasts on top of potatoesSpoon half honey mustard over chicken breasts Sprinkle bacon on top of the chicken breastsFinish with shredded cheese2 cups Colby Jack cheese
- Bake for 25 minutes at 400º until the chicken reaches 165°F when tested with an internal thermometer. Remove from oven and serve with remaining honey mustard.
