Great recipe! I did what others suggested. Only I used large portabella mushroom heads that I sliced and sauteed with a few cloves of garlic, fresh chopped Rosemary, and finely minced onions in olive oil but just lightly. I mixed one can of creme of mushroom soup and chicken broth in a long glass cooking dish. When I beat the egg I added pepper and salt. I also used Italian seasoned bread crumbs. I lined the bottom of the cooking dished with the mushrooms and put the chicken on top then another layer of mushrooms and sautee mixture and topped with a generous layer of mozzarella cheese! Very yummy!

Reviewed On: Aug. 30, 2009