A great casserole for a big group, and kids love it, too. Serve with rice, if you want a starch, and a green salad or sautéed spinach. (Recipe and Photo Credit: Kristin Camplese)
16 ounces White Mushrooms (other types would work well too), sliced
6-8 ounces Muenster Cheese, sliced
Directions
Cube chicken breasts into about one inch pieces (chicken nugget sized). In a large bowl, whisk together 3 eggs, 1 t Italian Seasoning, 1 t Oregano, 1/2 t salt, and freshly ground pepper. Add chicken pieces to egg mixture and set aside (can let it sit in refrigerator like this for an hour or two if you like).
In another bowl, combine 1 t Italian Seasoning, 1 t Oregano, 1/2 t salt, freshly ground pepper, and Panko Breadcrumbs. Remove a few chicken pieces at a time from the egg mixture (allowing excess to drain off) and toss with breadcrumbs to coat. Repeat with remaining chicken pieces.
Heat a few tablespoons of olive oil in a large saute pan over medium heat. (Coat the bottom of the pan.) In about three batches, brown the chicken pieces on both sides. They do not have to be cooked through, just browned. Make sure you do it in batches and don’t crowd the pan so they will get a nice brown crust. As they are done, place the chicken pieces in a 9 inch by 13 inch glass baking dish.
Preheat oven to 375 degrees Fahrenheit. Wipe out saute pan and heat a bit more olive oil. Saute the sliced mushrooms.
Mix broth and Marsala together and pour over browned chicken pieces. Top with sauteed mushrooms and bake for 20 minutes. Remove from oven and place Muenster Cheese slices over top chicken and mushrooms and bake for 10 more minutes until done and bubbly. You can broil it for a bit at the end if you like the cheese browner.
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