CHICKEN CASSEROLE

8 cups cubed cooled chicken

2 cans (10¾ oz. each) condensed cream of chicken soup, undiluted

1 cup (8 oz.) sour cream

1 cup butter flavored cracker crumbs (about 25)

2 tab. butter or margarine, melted

1 tea. celery seed

fresh parsley, opt.

sweet red pepper rings, opt.

Combine chicken, soup and sour cream; spread into a greased 13X9” baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. Bake at 350° for 30-35 min. or until bubbly, Garnish with parsley and red pepper if desired. Yield: 10-12 servings.