First sprinkle and rub the chicken with seasoning salt. Cover and
refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet
until crisp. Remove bacon and set aside. Do not discard grease.
Saute chicken in the bacon grease for 3-5 minutes per side or until
browned. Place chicken in a 9x13 casserole dish.
To make the honey mustard- In a small bowl, mix the mustard,
honey, mayo, and dried onion flakes. Spread some of the honey
mustard over each piece of chicken, then layer with mushrooms,
crumbled bacon, and shredded cheese.
Bake in a 350 oven for 30 minutes or until cheese is melted and
chicken is done. Serve with left over honey mustard sauce.