6 boneless chicken breasts (cut in bite-sizes)
1/2 c. chopped onion
Salt & pepper to taste
1 tbsp. sesame seed
1 can cream of celery soup
1 (8 oz.) sour cream
1/2 can water chestnuts, sliced
1 can cream of chicken soup
1/2 c. chopped celery

Mix all ingredients and place in 3 quart (9 x 13 inch) buttered casserole dish. Add topping (1/2 stick butter and 1 roll of Keebler toasted sesame crackers). Bake 1 hour on 350 degrees. Makes 10 servings.