Chicken Kelly

I picked this recipe up from one of my college roommates. It can best be described as comfort food and is a chicken casserole that is packed with flavor and cheesy goodness. I make it once a year at most because it is so rich, but it is a recipe that brings a bit of nostalgia each time I cook it.   

Chicken Kelly

6 chicken breasts

2 eggs

2 cups bread crumbs

1 tbsp parsley flakes

2 tbsp margarine per pan of browning

1 tsp garlic powder

3-4 to 1 lb of Munster cheese

3 chicken broth cubes

1 1/2 cups water

1. Cut chicken into bite sized pieces.
2. Marinate in 2 beaten eggs for two hours. (I sometimes do this step the night before to make the next day easier.)
3. Combine bread crumbs, parsley, and garlic.
4. Drain chicken from the egg marinade and coat pieces with the bread crumb mixture.
5. Brown chicken in skillet with 1 T butter (Use additional butter if you use an extra skillet or cook the chicken in multiple batches because it may be too much chicken for one skillet.)
6. Melt 1 T butter in a 9x13 glass dish.
7. Layer chicken, mushrooms, cheese. (I threw in some cooked broccoli the last time I made this and it was pretty good but the original recipe does not call for this.) 
8. Dissolve 3 chicken bouillon cubes in 1/2 cup water and pour over chicken.
9. Bake for 45 minutes at 350 degrees.