Creamy Chicken Mushroom Fettuccine

• 4 cups sliced mushrooms
• 3 garlic cloves, minced
• olive oil
• 4 -5 boneless skinless chicken breasts, sliced thin
• 2 eggs
• 1 tablespoon rosemary
• 1 tablespoon black pepper
• 1 tablespoon oregano
• salt
• 3 cups panko Italian seasoned breadcrumbs, Progresso
• 2 tablespoons butter
• 2 cups Italian cheese blend
• 1 cup chicken stock
• 2 (10 1/2 ounce) cans cream of mushroom soup

1. Preheat oven to 350 degrees F.
2. Mince garlic.
3. Saute minced garlic in olive oil over medium heat in a skillet for a couple of minutes.
4. Add mushrooms and saute.
5. Spray 9 x 13 dish with cooking spray.
6. Place mushrooms on bottom of dish.
7. Beat 2 eggs into a dish.
8. Add rosemary, pepper, and oregano.
9. Salt both sides of chicken.
10. Dredge chicken in seasoned egg mixture.
11. Roll chicken in bread crumbs.
12. Melt butter in a skillet over medium heat.
13. Brown both sides of chicken in skillet.
14. Add chicken on top of mushrooms.
15. Combine stock and soup until it is blended.
16. Pour over the chicken.
17. Bake for 20 minutes.
18. Top with shredded cheese.
19. Bake for 10 minutes.
20. Prepare fettuccine according to package.
21. Serve creamy chicken and mushrooms over fettuccine.

mushrooms, garlic, olive oil, chicken breasts, eggs, rosemary, black pepper, oregano, salt, breadcrumbs, butter, italian cheese blend, chicken stock, cream of mushroom soup

Taken from www.food.com/recipe/creamy-chicken-mushroom-fettuccine-448375 (may not work)