8 c. chicken, cooked and cubed
2 (10 3/4 oz.) cans cream of chicken soup
1 c. sour cream
1 c. cracker crumbs (butter flavored; 25 crackers)
2 tbsp. butter, melted
1 tsp. celery seed
fresh parsley and sweet pepper rings (optional)

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°F for 30 to 35 minutes or until bubbly. Garnish with parsley and red peppers, if desired.

Yield: 10 to 12 servings.