Prep 15 mins
Cook 45 mins
A sort of dijon chicken casserole -- I want to make it all the time, it's so good. I originally just marinated chicken this way & put the bread crumbs on top, but this is so much better -- the bread crumbs bake into a stuffing consitency & its just delicious.
- Mix Miracle Whip and mustard well.
- add chicken pieces& stir to coat.
- add bread crumbs going slowly on last cup-- stop when mixture comes together in thick blob (usually takes 1 3/4 to 2 cups, depending on how big the chicken breasts were) put into baking dish-- I use a 13x6 casserole pan.
- bake at 375 for about 50 minutes-- will have deep golden parts on top.
- goes great with honey carrots.
Wow. This was really great. I did substitute mayo for miracle whip(and used a lot of it), but other than that I followed the recipe by the book. I served this for our Bastille Day diner, and it was a huge hit. Even if I don't use as much mayo next time, I know it will be good. Bravo Ann B.
We found this to be just so-so. I used boneless skinless breasts and boneless skinless thighs. They were very moist and tasted pretty good, but the texture was a bit off-putting. The (panko) breadcrumbs made a nice topping on top, but a slimy coating on the bottom. I think thee amounts of mayo and mustard should be cut at least in half. Maybe less breadcrumbs as well. Thanx for sharing.
This recipe surprised me, I really didn't expect it to be as good as it is! I added some cooked crumbled bacon and used mayo because I don't like Miracle Whip, and we enjoyed it a lot. The top of the breadcrumbs were crunchy and had a good texture, and the bottom ones were softer without being soggy. It was a little salty, but I'm guessing that's the breadcrumbs I used. Thanks for posting this recipe, it is SO nice to have a yummy chicken casserole that doesn't use cream of mushroom soup!