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.