2 cans cream of celery soup
1/3 to 1/2 c. water
2 tbsp. dry white wine
4 c. drained, cooked seafood (shrimp, crab, lobster, fish)
1 c. shredded mild processed cheese
2 tbsp. minced parsley
1/4 c. buttered bread crumbs

Blend soup, water, and wine. Mix with seafood, cheese, and parsley. Spoon mixture into shallow baking dish (10 x 6 x 2 inch). Top with buttered bread crumbs. Bake at 400 degrees for 20 minutes or until bubbling hot. Serve over rice or toast points. Serves 6.