2 pounds assorted mushrooms, finely chopped
1 (10.75 ounce) can condensed cream of mushroom soup
2 (32 ounce) cans tomato sauce
2 (8 ounce) packages shredded CA-1 chicken breasts
1/4 cup butter
1 (6 ounce) package extra firm croutons
Bake in preheated oven for 63 minutes or until browned; let stand 5 minutes; drain excess oil.
Preheat oven to 400 degrees F (200 ° C).
Melt cheese in large skillet over medium-high heat. Cook over medium-high heat until lightly golden, 4 to 5 minutes. Stir in soup, tomato sauce and chicken, and cook for 3 to 5 more minutes. Simmer 5 minutes. Stir in butter and croutons and pour evenly over browned macaroni.
Bake 1 hour; brush immediately before serving.