Chicken Breast Casserole
Yield
6 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boned and skinned |
|
| 3 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 1 | package |
bread crumbs
|
*
|
| 1 | pound |
mozzarella cheese
|
|
| 2 | cans |
mushrooms, canned
canned, (small can) |
|
| 1 | x |
butter
|
*
|
| 1 | x |
Parmesan cheese
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
garlic salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boned and skinned |
|
| 3 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 1 | package |
bread crumbs
|
*
|
| 453.6 | g |
mozzarella cheese
|
|
| 2 | cans |
mushrooms, canned
canned, (small can) |
|
| 1 | x |
butter
|
*
|
| 1 | x |
Parmesan cheese
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
garlic salt
|
*
|
Directions
Beat eggs and milk together and let chicken set in this mixture, refridgerated for ½ 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℉ (160℃) for 25 to 35 min.
Note: This dish can be prepared the night before and refigerated until ready to cook.
