8 cups cubed cooked chicken 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted 1 cup (8 ounces) sour cream (optional) 1 cup butter-flavored cracker crumbs (about 25 crackers) 2 tablespoons butter or margarine, melted 1 teaspoon celery seed Fresh parsley (optional) Sweet red bell pepper rings
Combine chicken, soup and sour cream; spread into a greased 13 x 9-inch baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. Bake, uncovered, at 350 degrees F for 30 to 35 minutes or until bubbly.
Garnish with parsley and red bell pepper if desired.
