| 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 ?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 |
