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