Honey Mustard Chicken Casserole Recipes

CREAMY HONEY MUSTARD CHICKEN

Steps:

• Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
• Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
• Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
• Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
• Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.

HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 375 F degrees.
• In a small bowl whisk together the soy sauce, chili flakes, honey, mustard, olive oil and salt and pepper until it emulsifies, about 30 seconds to 1 minute.
• Place chicken drumsticks in a baking dish, one that's about 9x13 inch. Pour sauce over chicken drumsticks and make sure they are all nicely coated in the sauce.
• Bake for about an hour or until chicken is cooked through.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

HONEY MUSTARD CHICKEN CASSEROLE

Steps:

• 1. In a large bowl combine all ingredients and half of the mozzarella cheese. Spread mixture into a lightly greased 13x9 casserole dish. Cook uncovered at 400 for 35 minutes. Remove casserole and top with remaining mozzarella cheese. Return to oven for another 10 minutes or until cheese is lightly browned and melted. Top with green onions if desired. Enjoy!

HONEY MUSTARD CHICKEN POT WITH PARSNIPS

Steps:

• Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
• Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

MUSTARD CHICKEN & LEEK ONE-POT

Steps:

• Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don't need to be cooked through at this point). Transfer to a plate.
• Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
• Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Stir in the mustard, crème fraîche, peas and leeks. Nestle the chicken back into the pan, so it's mostly covered by the sauce.
• Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.

CREAMY HONEY MUSTARD CHICKEN OR HAM CASSEROLE

Steps:

• In a large bowl, combine the soups, mayonnaise, milk and honey mustard.
• Stir in the hash browns, chicken or ham and mushrooms. Transfer mixture to a greased 13x9x2 baking dish.
• Cover and bake at 350 degrees for 45-50 minutes.
• Uncover and bake 15-20 minutes longer or until bubbly.
• Turn on the broiler for 2-3 minutes to brown the top if desired.

HONEY MUSTARD CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, lightly brown chicken in oil on both sides.
• Add garlic and saute lightly.
• Add sauce; simmer, covered, 20 minutes over low heat.
• Place cooked potato slices evenly in an 11 x 7-inch baking dish.
• Spoon chicken and sauce over potatoes.
• Evenly layer broccoli over chicken.
• Top with Cheddar cheese.
• Bake, covered, 30 minutes or until bubbly.

HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
• Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
• Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.