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.