2 fryers, cut into pieces
Heavy cream sauce
1 pkg. seasoned croutons

Cook chicken in salted water until tender. Remove from heat to cool. Take meat from bones and add to broth. Place over medium heat and add cream sauce slowly, stirring constantly. Cook until thickened.

Pour into 9 x 13 inch casserole. Slightly moisten croutons with water, crumble on top. Bake at 450 degrees for 15-20 minutes. Yield: 10-12 servings.