4 split skinned & boneless chicken breasts
1 can cream of chicken soup
1/3 c. milk
1/2 lb. sliced fresh mushrooms
1 c. Pepperidge Farm onion & garlic croutons
4 tbsp. melted butter

Place chicken breasts in shallow Pyrex pan. Put sliced fresh mushrooms over them. Combine soup and milk and pour over chicken. Sprinkle croutons over above and pour butter over all. Bake at 350 degrees for 1 1/2 hours.