Preheat oven to 275°F and line 2 cookie sheets with parchment paper.

In a large mixing bowl, combine Rice Chex, bugles, pretzels & croutons. Set aside.

Melt the butter in a microwave-safe bowl (about 1.5 minutes on high).

Stir in the worcestershire sauce, onion powder, garlic powder, rubbed sage, chopped rosemary, dried parsley and salt.

Pour the butter mixture over the cereal mix and stir with a spatula until fully coated.

Spread the mix evenly on the prepared cookie sheets.

Bake for 1 hour, stirring halfway through.

Let the mix cool completely before storing in an airtight container.