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Chicken Breast Casserole

6 ea Boned and skinned chicken
-breasts (may use 4-6) 3 ea Eggs
1 c Milk
1 pk Bread crumbs
1 lb Mozeralla cheese
2 cn Small cans mushrooms
Butter Parmesan cheese Salt Pepper Garlic salt Beat eggs & milk together and let chicken set in this mixture, refigerated for 1/2 hour. Roll chicken in bread crumbs mixed with parmesan cheese and seasonings. Fry in butter until light golden brown. Butter casserole dish on bottom and sides; layer chicken, mushrooms, cheese, grated. Keep layering until dish is full, placing smaller chicken peices on bottom. (Usually makes 2 layers) Bake uncovered at 325 F for 25-35 min. Note: This dish can be prepared the night before and refigerated until ready to cook.

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<h1>Chicken Breast Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />6 ea Boned and skinned chicken <br />-breasts (may use 4-6) 3 ea Eggs <br />1 c Milk <br />1 pk Bread crumbs <br />1 lb Mozeralla cheese <br />2 cn Small cans mushrooms <br />Butter Parmesan cheese Salt Pepper Garlic salt Beat eggs & milk together and let chicken set in this mixture, refigerated for 1/2 hour. Roll chicken in bread crumbs mixed with parmesan cheese and seasonings. Fry in butter until light golden brown. Butter casserole dish on bottom and sides; layer chicken, mushrooms, cheese, grated. Keep layering until dish is full, placing smaller chicken peices on bottom. (Usually makes 2 layers) Bake uncovered at 325 F for 25-35 min. Note: This dish can be prepared the night before and refigerated until ready to cook. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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