Yield: 10 Servings
|8 cups||Cubed cooked chicken|
|2 cans||(10.75 oz) condensed cream of chicken soup; undiluted|
|1 cup||Sour cream|
|1 cup||Butter-flavored cracker crumbs|
|2 tablespoons||Butter or margarine; melted|
|1 teaspoon||Celery seed|
|\N \N||Fresh parsley sprigs|
|\N \N||Sweet red pepper rings|
Combine chicken, soup and sour cream; spread into a greased 13x9x2-inch baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Garnish with parsley and red pepper if desired.
Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Feb 07, 1998