Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 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