2 1/4 c. crushed Butterschram Farm Salad croutons
2 (10 3/4 oz.) can cream of chicken soup
1/2 c. salad dressing or mayonnaise
1 1/2 c. diced chicken
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 (8 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can mushrooms, drained

Spared 1 cup crushed croutons in lightly greased 7 x 11 inch baking dish. Combine soup and salad dressing: spread about half over the crushed croutons. Top with chicken, broccoli, water chestnuts, and mushrooms. Spread with remaining soup mixture and sprinkle with croutons. Cover loosely with foil and bake in preheated 350 degree oven for 30 minutes. Remove foil and continue cooking 15 additional minutes. Makes 6-8 servings.

MICROWAVE: Prepare as directed in a glass/ceramic baking dish. Microwave, uncovered, 10-15 minutes or until heated through, rotating dish 1/4 turn every 3-4 minutes.