Ingredients
8 cups cubed cooked chicken2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted1 cup sour cream1 cup crushed Ritz crackers (about 25 crackers)2 tablespoons butter, melted1 teaspoon celery seedOptional: Minced fresh parsley
Preparation
Preheat oven to 350°. Combine chicken, soup and sour cream; spread into a greased 13x9-in. baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture.
Bake, uncovered, until bubbly, 30-35 minutes. If desired, garnish with parsley.
