1 (1 ounce) square unsalted butter or margarine
9 eggs
2 (8 ounce) cans Italian-style green beans, drained
2 onion, minced
1 (8 ounce) can Italian-style stewed tomatoes with juice
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried marjoram
1 cup cooked Spinach, chopped
1 cup shredded mozzarella cheese
1 (16 ounce) can Italian-style corn soup
1 teaspoon dried oregano powder
1 teaspoon dried basil powder
1 teaspoon dried marjoram seasoning
1/2 teaspoon dried basil
1/2 teaspoon dry lemon pepper
4 skinless, boneless chicken breast halves - cut into bite size pieces
Preheat the oven to 400 degrees F (200 degrees C). Cook mixture over medium heat, stirring frequently, until mixture begins to thicken. Remove from heat and pour into a 9x13 inch baking dish. Sprinkle with parsley and oregano.
Heat a large skillet over medium heat. Place green beans in skillet and saute for 5 minutes. Add onion and cook for 5 minutes.
In a medium bowl, mix tomatoes, oregano, basil, marjoram, stewed tomatoes with liquid and oregano powder. Begin with green beans and move on to carrots and potatoes. Turn once, shape into about 1/2 inch thick or shape like a cheese.
Place chicken in bottom of casserole. Sprinkle with cheese and tomato mixture; top with Mozzarella cheese. Repeat with remaining ingredients.
Bake in preheated oven for 35 to 45 minutes. Turn chicken breasts once and spread on the inside of spoon. Bake the casserole in preheated oven for 20 minutes. Remove from oven and sprinkle with remaining cheese. Cover and let sit until warm enough to handle.