2 or 3 lb. boneless, skinless chicken, cut in bite size pieces
1 lb. fresh mushrooms, sliced (more or less)
1/2 to 3/4 Muenster cheese, sliced
1 Knorr chicken bouillon cube
1 c. water
2 eggs, beaten
bread crumbs
cooking oil

Marinate chicken in beaten eggs 6 to 8 hours or overnight. Drain chicken and coat with bread crumbs. Brown in oil in skillet. Put chicken in casserole pan. Top with mushrooms and cheese. Dissolve 1 chicken bouillon cube in cup of water. Pour over top.

Bake at 350°F for 45 minutes.