1 1/2 lb. chicken cutlet
Salt and pepper to taste
1 c. sauteed mushrooms
1 c. grated Cheddar cheese
1 c. cream mushroom soup
2 c. bread "Pepperidge Farm" bag
1/4 c. melted butter

Brown cutlets in egg and bread crumbs. Place in pan. Sprinkle with salt and pepper. Lay mushroom on it. Mix soup and cheese (add milk for nice consistency) and put on top of chicken. Add stuffing on top of chicken. Drizzle melted butter on top. Bake covered 1/2 hour at 350 degrees. Bake uncovered 1/2 hour at 350 degrees.