Ingredients Jump to Instructions ↓

  1. 1/2 Stick butter

  2. 12 Fresh mushrooms, sliced

  3. 1 ts Onion powder

  4. 1 ts Garlic powder

  5. 1 tb Worcestershire sauce

  6. 1 1/2 c Spaghetti sauce with

  7. mushrooms

  8. 2 Chicken breasts, boneless

  9. and skinless 2 sl Jarlsberg cheese

  10. 2 sl Swiss cheese

Instructions Jump to Ingredients ↑

  1. Melt butter in a nonstick skillet over medium-high heat and saute mushroom slices.

  2. Stir frequently while adding onion and garlic powders and Worcestershire sauce.

  3. Cook for 5 to 7 minutes until mushrooms are soft and caramel brown.

  4. Remove from skillet and pat with paper towels to remove excess fat.

  5. Put 3/4 cup of the sauce on the bottom of a casserole dish.

  6. Top with chicken, a layer of cooked mushrooms, spaghetti sauce and the cheeses.

  7. Cover and microcook on HIGH for 8 minutes.

  8. Turn the dish 180 degrees and microcook on HIGH for 3 to 4 more minutes.

  9. Cut into the chicken to be sure it is done.

  10. Cooking time will vary with the oven wattage and the temperature of the ingredients.

  11. Allow the chicken to stand covered while cooking your choice of vegetables according to the package directions.

  12. Drain excess grease from the chicken before serving.

  13. Makes 2 or 3 servings.

  14. Posted by Fred Peters.


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