| Ingredients: |
2 cups crushed Hy-Vee Salad Croutons
2 cans (10-3/4 oz. each) cream of chicken soup
1/2 cup salad dressing or mayonnaise
1-1/2 cups diced cooked chicken |
1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1 can (8 oz.) water chestnuts, drained and sliced
1 can (4 oz.) mushrooms, drained |
| Cooking
Instructions: |
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Spread 1 cup crushed croutons in lightly greased 7x11 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 30 minutes. Remove foil and continue cooking 15 additional minutes. |
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