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

Combine eggs, Parmesan cheese and crumbs. Stir in chicken; mix well. With hands, shape mixture into 16 (3/4 inch) patties.

In a large skillet, cook patties in butter over medium/high heat for 2 to 3 minutes per side or until browned. Drain patties, arrange in 2 (10x6x2 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 1 casserole, uncovered, in 350 degree oven for 25 minutes. Freeze remaining casserole. Bake frozen casserole in 400 oven for 50 minutes. Uncover and bake 20 minutes more. Makes 4 to 5 servings each.