cream of chicken soup
spinach, cream-style and thawed
1Rinse, pat dry and halve fresh mushrooms (or drain canned mushrooms, if preferred).
2In large skillet, melt 5 tablespoon butter. Add mushrooms; saute 5 minutes.
3Stir in chicken soup, milk, spinach and black pepper.
4Cook and stir until mixture comes to boiling point.
5Pour into 2-quart casserole.
6In small saucepan, melt remaining 1 tablespoon butter. Stir in croutons.
7Sprinkle over casserole.
8Bake uncovered, in preheated moderate 375 degree oven until hot and bubbly, about 5 minutes.