6 beaten eggs
2 c. (8 oz.) grated Parmesan cheese
1/2 c. fine dry bread crumbs
4 c. finely chopped cooked chicken
3 tbsp. butter
1/2 c. chopped green pepper
1/2 c. chopped onion
1 tbsp. cooking oil
2 (15 oz.) cans tomato sauce
1 tsp. sugar
1/2 tsp. Italian seasoning
1/4 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/8 tsp. pepper
2 c. shredded Mozzarella cheese

Combine eggs, Parmesan cheese and crumbs. Stir in chicken, mix well. With hands, shape mixture into 16 (3/4 inch) patties. In large skillet, cook patties in butter over medium-high heat for 2-3 minutes per side or until browned. Drain patties, arrange in two 6x10x2 inch baking dishes. Cook green pepper and onion in hot oil until tender.

Remove from heat. Add 1/2 cup water and remaining ingredients except Mozzarella cheese. Spoon sauce over patties; sprinkle with Mozzarella cheese.

Bake one casserole, uncovered in a 350 degree oven for 25 minutes or until hot. Wrap, label and freeze remaining casserole. Bake frozen casserole, covered, in a 400 degree oven, for 50 minutes; uncover and bake 20 minutes more or until heated through. Makes 2 casseroles, 4-5 servings each.