Chicken And Stuffing Bake - cooking recipe

Ingredients

3 c. cubed, cooked chicken
1/2 c. diced celery
2 Tbsp. minced onion
3/4 c. water
2 cans cream of chicken soup
3 1/2 c. herb seasoned croutons
1/3 c. butter or oleo, melted

Preparation

Place chicken pieces in ungreased casserole dish.
In large bowl, combine croutons, celery and onion.
Mix melted butter with 1/4 cup water.
Toss with croutons until liquid is absorbed. Reserve 1 1/2 cups crouton mixture; spread remainder over chicken in casserole.
Blend soup with 1/2 cup water.
Spread over croutons and top with reserved croutons.