1 (7 oz.) box croutons
2 lbs. chicken, skinned, boned & cut in chunks
1 onion, chopped
3 sticks celery, chopped
1 sm. green pepper, chopped
1/2 c. butter
1 can cream of chicken soup
1 can cream of celery soup
1 can water

Saute onion, celery and green pepper in butter. Add soup and water and stir. Heat until hot. In a greased 9 x 13 inch casserole. Arrange chicken chunks. Pour croutons on top then add soup mixture. Cover with foil. Bake at 350 degrees for 1 hour. Remove foil and bake 30 more minutes. Great with rice.