4 split chicken breasts (cooked and break into pieces)
1 stick butter
1/2 lb. Swiss cheese, sliced
1 box Pepperidge Farm seasoned croutons
1 can cream of chicken soup

Cook chicken, take off bones. Melt 1/2 butter in bottom of 9 x 13 pan. Put chicken pieces in casserole put Swiss cheese slices on chicken. Croutons on cheese.

Mix 1 can soup and 1/2 can of water. Bring to boil until smooth.

Pour on casserole. Pour remaining butter on casserole. This recipe can be doubled. Bake at 325 degrees for 45 minutes.