17 Delicious Outback Alice Springs Chicken Recipes Amazing

There’s something irresistibly comforting about digging into a plate of Outback Alice Springs Chicken, isn’t there? Whether you’re craving that iconic honey mustard sauce or looking to spice things up with your own twist, we’ve gathered 17 mouthwatering recipes that promise to bring the Outback magic right to your kitchen. Perfect for weeknight dinners or weekend feasts, these dishes are sure to delight. Ready to find your new favorite?

Outback Alice Springs Chicken with Honey Mustard Sauce

This dish is a game-changer for your weeknight dinner routine. Think juicy chicken, smoky bacon, melted cheese, and a sweet-tangy honey mustard sauce that ties it all together.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of slices of bacon
• A cup of sliced mushrooms
• 2 cups of shredded Colby-Jack cheese
• A splash of olive oil
• 1/4 cup of honey
• 1/4 cup of Dijon mustard
• A tablespoon of mayonnaise
• A teaspoon of lemon juice
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Heat a splash of olive oil in a skillet over medium heat. Add the chicken breasts, seasoning them with a pinch of salt and pepper. Cook for about 5 minutes on each side until they’re golden but not fully cooked. Tip: Don’t overcrowd the pan to get a nice sear.
3. Remove the chicken and set aside. In the same skillet, cook the bacon until crispy, then drain on paper towels. Tip: Save the bacon grease for extra flavor in the mushrooms.
4. Sauté the mushrooms in the skillet until they’re soft and golden, about 5 minutes.
5. Place the chicken in the baking dish. Top each breast with mushrooms, a slice of bacon, and a half cup of cheese.
6. Bake for 15 minutes until the cheese is bubbly and the chicken is cooked through. Tip: Use a meat thermometer to ensure the chicken reaches 165°F.
7. While the chicken bakes, whisk together the honey, Dijon mustard, mayonnaise, and lemon juice for the sauce.
8. Drizzle the honey mustard sauce over the chicken before serving.

Zesty and rich, this dish brings a restaurant-quality experience to your table. Serve it with a crisp salad or roasted veggies to balance the flavors.

Grilled Alice Springs Chicken with Mushrooms

Unbelievably delicious and surprisingly easy to make, this Grilled Alice Springs Chicken with Mushrooms is your next weeknight dinner hero. You’ll love how the flavors come together for a meal that feels fancy without the fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• a couple of cups of sliced mushrooms
• a splash of olive oil
• 1/2 cup of honey mustard dressing
• a handful of shredded Monterey Jack cheese
• a sprinkle of paprika
• salt and pepper, just enough to season

Instructions

1. Preheat your grill to medium-high, about 375°F, to get those perfect grill marks without burning.
2. While the grill heats up, season both sides of the chicken breasts with salt, pepper, and a light sprinkle of paprika for that extra kick.
3. Drizzle a splash of olive oil over the chicken to keep it juicy and prevent sticking on the grill.
4. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature hits 165°F. Tip: Don’t flip more than once to keep it tender.
5. In a skillet over medium heat, sauté the sliced mushrooms until they’re golden and tender, about 5 minutes.
6. Spread a generous layer of honey mustard dressing over each chicken breast, then top with the sautéed mushrooms and a handful of Monterey Jack cheese.
7. Cover the grill or place the chicken under a broiler for 2-3 minutes, just until the cheese melts into gooey perfection. Tip: Watch closely to avoid over-melting.

Serve this beauty with a crisp salad or over a bed of fluffy rice. The chicken stays juicy, the mushrooms add an earthy depth, and that melted cheese? Absolutely irresistible.

Alice Springs Chicken Stuffed with Cheese and Bacon

Kick back and get ready to whip up something that’ll have everyone asking for seconds. This dish is all about juicy chicken, melty cheese, and crispy bacon coming together in perfect harmony.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of slices of bacon
• 1 cup of shredded cheddar cheese
• A splash of honey mustard
• 1 tbsp of olive oil
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Take each chicken breast and make a pocket by slicing horizontally, being careful not to cut all the way through. Tip: A sharp knife makes this easier and safer.
3. Stuff each pocket with a quarter cup of cheddar cheese and half a slice of bacon. Fold to seal as best as you can.
4. Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts. Sear for about 2 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to get a good sear.
5. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer to check doneness without guessing.
6. Drizzle honey mustard over the top before serving for that extra zing.

Unbelievably tender, each bite is a mix of smoky bacon and gooey cheese with a hint of sweetness from the honey mustard. Try serving it over a bed of greens for a lighter take or alongside roasted potatoes for something heartier.

Slow Cooker Alice Springs Chicken

Zesty and comforting, this Slow Cooker Alice Springs Chicken is your ticket to a hassle-free dinner that doesn’t skimp on flavor. Imagine tender chicken, smoky bacon, and melted cheese coming together in a dish that’s as easy to make as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of slices of bacon, chopped
• A splash of olive oil
• 1 cup of sliced mushrooms
• 1/2 cup of honey mustard
• 1 cup of shredded Colby Jack cheese
• 1/2 tsp of paprika
• 1/2 tsp of garlic powder
• Salt and pepper, just a pinch

Instructions

1. Heat a splash of olive oil in a pan over medium heat and cook the chopped bacon until crispy, about 5 minutes. Remove and set aside.
2. Season the chicken breasts with paprika, garlic powder, salt, and pepper. In the same pan, sear the chicken for 2-3 minutes on each side until golden.
3. Transfer the chicken to the slow cooker. Top with the cooked bacon, sliced mushrooms, and drizzle with honey mustard.
4. Cover and cook on low for 4 hours or until the chicken is tender and cooked through.
5. Sprinkle the shredded Colby Jack cheese over the chicken during the last 15 minutes of cooking to let it melt beautifully.
6. Tip: For an extra flavor kick, mix a little bit of the bacon grease into the honey mustard before drizzling.
7. Tip: If you’re short on time, you can cook on high for 2 hours, but low and slow is the way to go for the most tender chicken.
8. Tip: Serve over a bed of rice or with a side of steamed veggies to soak up all the delicious juices.

Every bite of this Alice Springs Chicken is a perfect blend of smoky, sweet, and cheesy goodness. Try serving it with a crisp salad or some garlic bread for a meal that’s sure to impress.

Alice Springs Chicken with Garlic Butter

Unbelievably delicious and packed with flavor, this Alice Springs Chicken with Garlic Butter is a game-changer for your weeknight dinners. You’ll love how the garlic butter seeps into every bite, making it irresistibly juicy and flavorful.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A splash of soy sauce
• 1 cup of sliced mushrooms
• 1 cup of shredded cheddar cheese
• 4 slices of bacon, cooked and crumbled
• 2 tablespoons of butter, melted
• A pinch of garlic powder
• A sprinkle of paprika

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Heat a couple of tablespoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 3 minutes on each side until they’re golden brown.
3. Transfer the chicken to the baking dish. Pour a splash of soy sauce over the chicken for that extra umami kick.
4. Top each chicken breast with a generous amount of sliced mushrooms, followed by shredded cheddar cheese and crumbled bacon.
5. In a small bowl, mix melted butter with a pinch of garlic powder. Drizzle this garlic butter over the chicken.
6. Sprinkle a bit of paprika on top for color and a slight smokiness.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and the chicken is cooked through.
8. Let it rest for a couple of minutes before serving to let the juices redistribute.

So there you have it—tender chicken with a crispy, cheesy topping and a rich garlic butter flavor that’s absolutely to die for. Try serving it over a bed of steamed veggies or with a side of mashed potatoes for the ultimate comfort meal.

Alice Springs Chicken and Veggie Skewers

Perfect for those summer evenings when you’re craving something grilled but want to keep it light and flavorful. You’ll love how these Alice Springs Chicken and Veggie Skewers bring a little Aussie-inspired twist to your BBQ lineup.

Ingredients

• 2 boneless, skinless chicken breasts, cut into chunks
• a couple of bell peppers, any color, sliced into squares
• a red onion, cut into chunks
• a splash of olive oil
• 2 tbsp of honey
• 1 tbsp of Dijon mustard
• a pinch of salt and pepper
• wooden or metal skewers

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. Thread the chicken, bell peppers, and red onion onto the skewers, alternating between them.
3. In a small bowl, whisk together the olive oil, honey, Dijon mustard, salt, and pepper.
4. Brush the skewers generously with the honey mustard mixture.
5. Place the skewers on the grill. Cook for about 5 minutes on each side, or until the chicken is no longer pink inside.
6. Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
7. Tip: Don’t overcrowd the skewers. Leave a little space between each piece for even cooking.
8. Tip: Keep an eye on the honey mixture. It can burn quickly, so adjust the heat if necessary.

Out of the grill, these skewers are juicy, with a sweet and tangy glaze that caramelizes beautifully. Serve them over a bed of rice or with a side of grilled corn for a complete meal that screams summer.

Alice Springs Chicken Salad with Ranch Dressing

Hey there! If you’re craving something hearty yet fresh, this Alice Springs Chicken Salad with Ranch Dressing is your go-to. It’s packed with flavors that’ll make your taste buds dance, and it’s surprisingly easy to whip up.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of slices of bacon
• A splash of olive oil
• 1 cup of sliced mushrooms
• 1/2 cup of shredded cheddar cheese
• A handful of mixed greens
• 1/4 cup of ranch dressing
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Heat a splash of olive oil in a pan over medium heat. Add the chicken breasts, seasoning them with a pinch of salt and pepper. Cook for about 5 minutes on each side until they’re golden brown. Tip: Don’t overcrowd the pan to get a nice sear.
3. While the chicken cooks, lay the bacon slices on a baking sheet and pop them in the oven for about 10 minutes, or until crispy. Tip: Keep an eye on the bacon to prevent burning.
4. Remove the chicken from the pan and place it in the baking dish. Top each breast with sliced mushrooms and shredded cheddar cheese.
5. Bake in the oven for 15 minutes, or until the cheese is bubbly and the chicken is cooked through. Tip: Use a meat thermometer to ensure the chicken reaches 165°F.
6. Let the chicken rest for a couple of minutes, then slice it.
7. Assemble your salad by tossing the mixed greens with ranch dressing, then top with the sliced chicken and crumbled bacon.

Kick back and enjoy the creamy ranch with the smoky bacon and tender chicken. It’s a perfect balance of textures and flavors that’s even better when served with a side of garlic bread for dipping into that extra ranch.

Alice Springs Chicken Pasta Bake

Very few dishes can cozy up to your comfort food cravings like this Alice Springs Chicken Pasta Bake. It’s got everything you love—creamy, cheesy, and packed with flavor.

Ingredients

• 2 cups of penne pasta
• 2 chicken breasts, sliced into strips
• A splash of olive oil
• 1 cup of sliced mushrooms
• 1/2 cup of diced bacon
• 1 cup of shredded mozzarella cheese
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of honey mustard dressing
• A couple of green onions, chopped
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the penne pasta according to the package instructions, then drain and set aside.
3. Heat a splash of olive oil in a pan over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a nice sear.
4. In the same pan, toss in the mushrooms and bacon, cooking until the bacon is crispy and the mushrooms are soft, about 5 minutes.
5. Mix the cooked pasta, chicken, mushrooms, and bacon in the baking dish. Pour the honey mustard dressing over and stir to coat everything evenly.
6. Sprinkle the mozzarella and cheddar cheeses on top. Tip: For extra crispiness, broil for the last 2 minutes of baking.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Garnish with chopped green onions before serving. Tip: Let it sit for 5 minutes before cutting into it for cleaner slices.

Zesty and rich, this pasta bake is a crowd-pleaser with its gooey cheese and tender chicken. Try serving it with a crisp salad to balance the creaminess.

Alice Springs Chicken Quesadillas

Just when you thought quesadillas couldn’t get any better, here comes Alice Springs Chicken Quesadillas to prove you wrong. Imagine tender chicken, melted cheese, and a hint of honey mustard all hugged by a crispy tortilla. Yeah, it’s as good as it sounds.

Ingredients

• 2 cups of shredded cooked chicken
• 4 large flour tortillas
• 1 cup of shredded Colby-Jack cheese
• 1/2 cup of honey mustard sauce
• A couple of slices of cooked bacon, crumbled
• A splash of olive oil
• 1/4 cup of diced onions

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat.
2. Add the diced onions and cook until they’re soft, about 2 minutes.
3. Spread honey mustard sauce evenly over two tortillas.
4. Layer the shredded chicken, cooked onions, crumbled bacon, and cheese on top of the sauce.
5. Top with the remaining tortillas.
6. Cook each quesadilla in the skillet for about 3 minutes on each side, or until golden brown and the cheese is melted.
7. Let them sit for a minute before cutting into wedges. This helps the cheese set so it doesn’t ooze out everywhere.

Out of the skillet, these quesadillas are a perfect mix of crunchy and gooey, with the honey mustard adding a sweet tang. Try serving them with a side of extra honey mustard for dipping, or slice them into smaller pieces for a party appetizer.

Alice Springs Chicken Wrap with Avocado

Ever find yourself craving something hearty yet easy to whip up? This Alice Springs Chicken Wrap with Avocado is your go-to for a delicious, no-fuss meal that’s packed with flavor.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of slices of bacon
• A splash of honey mustard
• 1 cup of shredded cheddar cheese
• 1 ripe avocado, sliced
• A handful of fresh mushrooms, sliced
• 2 large flour tortillas
• A drizzle of olive oil
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat a drizzle of olive oil in a skillet over medium heat. Add the chicken breasts, seasoning them with a pinch of salt and pepper. Cook for about 6-7 minutes on each side or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
3. While the chicken cooks, fry the bacon in another skillet until crispy. Set aside on paper towels to drain.
4. Remove the chicken from the skillet and slice it into strips. Spread a splash of honey mustard on each tortilla.
5. Layer the chicken strips, bacon, shredded cheddar, sliced mushrooms, and avocado slices on each tortilla. Tip: Warm the tortillas slightly for easier rolling.
6. Roll the tortillas tightly, tucking in the sides as you go. Place them seam-side down on a baking sheet.
7. Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the tortillas are slightly crispy. Tip: For extra crispiness, broil for the last 2 minutes.

Zesty and satisfying, this wrap combines the smoky bacon and tender chicken with the creamy avocado for a perfect bite. Serve it with a side of sweet potato fries or a crisp salad for a complete meal.

Alice Springs Chicken Pizza with BBQ Sauce

Did you ever think chicken and pizza could be best friends? Well, this Alice Springs Chicken Pizza with BBQ sauce is here to prove just that. It’s a delicious twist on your usual pizza night, packed with flavors that’ll have you coming back for seconds.

Ingredients

• 1 pre-made pizza dough (because we’re all about keeping it easy)
• A couple of chicken breasts, sliced thin
• 1 cup of your favorite BBQ sauce (go for something smoky)
• A handful of bacon bits (because bacon makes everything better)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• A splash of olive oil (just to grease the pan)
• A pinch of salt and pepper (to season the chicken)

Instructions

1. Preheat your oven to 425°F. This ensures your pizza gets that crispy crust we all love.
2. While the oven heats, season the chicken slices with salt and pepper. Cook them in a pan over medium heat until they’re just done, about 5 minutes per side. Tip: Don’t overcook the chicken; it’ll go in the oven later.
3. Roll out your pizza dough on a greased baking sheet. Spread the BBQ sauce evenly over the dough, leaving a small border for the crust.
4. Layer the cooked chicken slices over the sauce. Sprinkle the bacon bits and then the mozzarella cheese on top.
5. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and the crust is golden. Tip: Keep an eye on it after 10 minutes to avoid burning.
6. Let it cool for a couple of minutes before slicing. This helps the toppings set so they don’t slide off. Tip: Use a pizza cutter for clean slices.

You’re gonna love how the smoky BBQ sauce pairs with the juicy chicken and crispy bacon. Try serving it with a side of ranch dressing for dipping—trust me, it’s a game-changer.

Alice Springs Chicken Tacos with Coleslaw

Hey, you’re gonna love these Alice Springs Chicken Tacos with Coleslaw. They’re a fun twist on taco night, packed with flavor and crunch.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup of your favorite BBQ sauce
• 1 tbsp of olive oil
• 1 tsp of garlic powder
• 1 tsp of onion powder
• Salt and pepper, just a pinch
• 4 small flour tortillas
• 1 cup of shredded cheese (cheddar or Monterey Jack works great)
• 2 cups of coleslaw mix
• 1/4 cup of mayonnaise
• A splash of apple cider vinegar
• A couple of dashes of hot sauce (optional)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with foil for easy cleanup.
2. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat and cook the chicken for about 5 minutes on each side until golden.
4. Brush the chicken with BBQ sauce, then transfer to the oven for 10 minutes to finish cooking.
5. While the chicken cooks, mix coleslaw mix, mayonnaise, apple cider vinegar, and hot sauce in a bowl for the slaw.
6. Warm the tortillas in a dry skillet for about 30 seconds on each side or until they’re just soft.
7. Slice the chicken into strips and assemble your tacos with chicken, cheese, and a heap of coleslaw.
8. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
9. Tip: For extra flavor, toast the tortillas until they’re slightly crispy.
10. Tip: Add a drizzle of extra BBQ sauce on top for that signature Alice Springs taste.

Finally, these tacos are all about the contrast—tender chicken, creamy slaw, and a bit of crunch. Serve them with extra napkins because they’re delightfully messy.

Alice Springs Chicken Burger with Caramelized Onions

Hey, you’re going to love this Alice Springs Chicken Burger with Caramelized Onions. It’s a juicy, flavorful twist on the classic burger that’s sure to impress.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp of your favorite BBQ rub
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• a splash of balsamic vinegar
• a couple of slices of bacon
• 2 slices of Swiss cheese
• 2 burger buns, toasted
• a dollop of mayo
• a handful of lettuce

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Season the chicken breasts evenly with the BBQ rub.
3. Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t flip the chicken more than once to keep it juicy.
4. While the chicken cooks, heat olive oil in a pan over medium heat and add the sliced onions.
5. Cook the onions for about 10 minutes, stirring occasionally, until they’re soft and golden. Add a splash of balsamic vinegar in the last minute for extra flavor.
6. In another pan, cook the bacon until crispy, then set aside on paper towels to drain.
7. Once the chicken is done, top each breast with a slice of Swiss cheese and let it melt for a minute.
8. Toast the burger buns lightly for a bit of crunch.
9. Assemble the burgers: spread mayo on the bottom bun, add lettuce, the cheesy chicken, caramelized onions, and bacon. Top with the other half of the bun.

First bite in, you’ll notice the perfect combo of smoky, sweet, and savory. Try serving it with a side of sweet potato fries for a meal that’s downright addictive.

Alice Springs Chicken Nachos with Cheese Sauce

Unbelievably easy and packed with flavor, these Alice Springs Chicken Nachos with Cheese Sauce are your next go-to for game night or a cozy evening in. You’ll love how the smoky chicken and creamy cheese sauce come together for a dish that’s sure to impress.

Ingredients

• 2 cups of shredded cooked chicken (leftovers work great here!)
• 1 tbsp of your favorite BBQ rub
• 1/2 cup of BBQ sauce
• a splash of olive oil
• a bag of your favorite tortilla chips
• 1 cup of shredded cheddar cheese
• 1/2 cup of heavy cream
• a couple of slices of bacon, cooked and crumbled
• a handful of chopped green onions for garnish

Instructions

1. Preheat your oven to 350°F to get it ready for the nachos.
2. Toss the shredded chicken with the BBQ rub and a splash of olive oil in a bowl until it’s evenly coated. Tip: Let it sit for 10 minutes to really soak up the flavors.
3. Spread the tortilla chips out on a baking sheet in a single layer for even cooking.
4. Sprinkle the BBQ-rubbed chicken evenly over the chips, then drizzle with BBQ sauce.
5. In a small saucepan, heat the heavy cream over medium heat until it’s just simmering, then stir in the cheddar cheese until it’s melted and smooth. Tip: Keep the heat low to avoid splitting the sauce.
6. Pour the cheese sauce over the nachos, then top with crumbled bacon.
7. Bake in the preheated oven for about 10 minutes, or until everything is heated through and the cheese is bubbly. Tip: Watch closely to prevent the chips from burning.
8. Garnish with chopped green onions right before serving.

Golden and gooey, these nachos are a textural dream with crispy chips, tender chicken, and that velvety cheese sauce. Try serving them straight from the baking sheet for a fun, shareable meal that’ll have everyone digging in.

Alice Springs Chicken Stuffed Bell Peppers

So, you’re looking for a dish that’s both comforting and a bit fancy, right? Alice Springs Chicken Stuffed Bell Peppers are your answer. They’re packed with flavor, easy to make, and perfect for any night of the week.

Ingredients

• 4 large bell peppers, any color
• 2 cups of cooked chicken, shredded
• 1 cup of mushrooms, sliced
• 1/2 cup of bacon, cooked and crumbled
• 1 cup of Monterey Jack cheese, shredded
• 1/4 cup of honey mustard
• A splash of olive oil
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Cut the tops off the bell peppers and remove the seeds. Tip: Save the tops for a colorful garnish if you’re feeling fancy.
3. In a pan over medium heat, add a splash of olive oil and sauté the mushrooms until they’re golden, about 5 minutes.
4. Mix the shredded chicken, sautéed mushrooms, crumbled bacon, and honey mustard in a bowl. Season with a pinch of salt and pepper.
5. Stuff each bell pepper with the chicken mixture. Pack it in there, but don’t overfill.
6. Top each pepper with Monterey Jack cheese. The more, the merrier, right?
7. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden. Tip: Place them on a baking sheet for easy cleanup.
8. Let them cool for a couple of minutes before serving. They’re piping hot!

Very satisfying, these peppers are a perfect mix of sweet from the honey mustard, smoky from the bacon, and creamy from the cheese. Serve them over a bed of rice or with a simple side salad for a complete meal.

Alice Springs Chicken and Rice Casserole

You’re in for a treat with this Alice Springs Chicken and Rice Casserole—it’s like a hug in a dish, perfect for those nights when you crave something comforting yet easy to whip up.

Ingredients

– 2 cups of uncooked white rice – 4 boneless, skinless chicken breasts – 1 cup of shredded cheddar cheese – 1/2 cup of honey mustard dressing – 1/2 cup of cooked bacon bits – 1/4 cup of diced onions – A splash of olive oil – A couple of mushrooms, sliced – 1 tsp of garlic powder – Salt and pepper to season

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with a splash of olive oil. 2. Spread the uncooked rice evenly at the bottom of the dish. 3. Lay the chicken breasts on top of the rice, seasoning them with salt, pepper, and garlic powder. 4. Scatter the diced onions and sliced mushrooms over the chicken. 5. Drizzle the honey mustard dressing over everything, making sure each piece of chicken gets some love. 6. Sprinkle the bacon bits and shredded cheddar cheese on top for that irresistible cheesy, smoky flavor. 7. Cover the dish with foil and bake for 35 minutes. Tip: This keeps the moisture in, ensuring the rice cooks perfectly. 8. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it to avoid over-browning. 9. Let it sit for 5 minutes before serving. Tip: This allows the casserole to set, making it easier to serve. The result? A creamy, cheesy casserole with tender chicken and fluffy rice, all infused with the sweet and tangy flavors of honey mustard. Try serving it with a crisp green salad to balance the richness.

Alice Springs Chicken Pot Pie

Ever find yourself craving something cozy yet a bit fancy for dinner? This Alice Springs Chicken Pot Pie is your answer, blending comfort with a touch of Aussie-inspired flair.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of sliced mushrooms
• 1/2 cup of diced onions
• 1/2 cup of diced bacon
• 1/4 cup of honey mustard
• 1 cup of shredded cheddar cheese
• 1/2 cup of heavy cream
• A splash of chicken broth
• 1 package of refrigerated pie crusts
• A couple of tablespoons of butter
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F. This ensures a golden crust.
2. In a skillet, melt butter over medium heat. Add onions, mushrooms, and bacon. Cook until the onions are translucent, about 5 minutes.
3. Tip: Don’t rush the onions. They should be soft but not browned.
4. Stir in the shredded chicken, honey mustard, heavy cream, and a splash of chicken broth. Simmer for 5 minutes until slightly thickened.
5. Tip: The mixture should coat the back of a spoon. If it’s too thick, add a bit more broth.
6. Remove from heat. Fold in the cheddar cheese until melted. Season with salt and pepper.
7. Fit one pie crust into a 9-inch pie dish. Pour the chicken mixture in. Cover with the second crust, sealing the edges. Cut slits on top.
8. Tip: Brushing the top with an egg wash gives a shiny finish, but it’s optional.
9. Bake for 30 minutes or until the crust is golden and the filling is bubbly.

Rich in flavor with a creamy, cheesy filling and a flaky crust, this pot pie is a crowd-pleaser. Serve it with a simple green salad to cut through the richness.

Conclusion

Lovingly curated, these 17 Outback Alice Springs Chicken recipes offer a world of flavors to explore right in your kitchen. Whether you’re craving something classic or adventurous, there’s a dish here to delight. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!