8 c. cubed cooked chicken
2 (10 3/4 oz. each) cans cream of chicken soup (undiluted)
1 c. butter flavored cracker crumbs (25 crackers)
1 tsp. celery seed (optional; I don't use it)
2 tbsp. butter, melted
1 c. (8 oz.) sour cream

Combine chicken, soup and sour cream; spread into a greased 13 x 9 x 2-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.

Yields 10 to 12 servings.

I do not use 8 cups of chicken. This was a big hit at my Sunday School Class covered dish.