Water Tower Chicken with Two Cheeses
Our home is next to the water tower where I live in Charlotte, Tennessee. In such a small town, it is a landmark. That’s how I feel about this recipe. It’s one of my favorites and one I have served in my home, right next to the water tower, for years and years.
2 large eggs, well beaten
1 cup milk
6 (5-ounce) chicken breasts, cut into bite-size pieces
1 ½ cups dry seasoned Italian bread crumbs
cup butter, divided
1 (8-ounce) package sliced fresh mushrooms
1 ½ cups shredded cheddar cheese
1 ½ cups shredded mozzarella cheese
2 cups chicken broth
In a large bowl beat the eggs and milk together. Add the chicken to the milk mixture. Cover and refrigerate for 6 hours. Drain the chicken and discard the milk mixture. Place the bread crumbs in a shallow dish and roll the chicken pieces in the bread crumbs until coated.
In a large skillet over medium heat melt ¼ cup of the butter. When the butter is hot, sauté ½ of the chicken pieces over medium heat until they are cooked, turning frequently for about 10 minutes. Remove and drain on a paper towel. Add another ¼ cup of the butter and cook the rest of the chicken. Add the remaining ¼ cup butter and sauté the mushrooms for five minutes.
Preheat the oven to 350 degrees. Grease a 3-quart casserole dish. Layer ½ of the chicken, ½ of the cheddar and mozzarella cheese, and ½ of the mushrooms. Repeat to make a second layer. Pour the chicken broth over the top. Bake uncovered for 25 minutes, until heated thoroughly.
Makes 6 to 8 servings.