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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I never bring home leftovers whenever I take this creamy, stick-to-your-ribs casserole to a potluck. Its mild flavor has broad appeal. I especially like the way that the crumb topping adds a bit of crunch to each meaty serving. -Faye Hintz, Springfield, Missouri Ingredients:
8 cups cubed cooked chicken |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
1 cup crushed butter-flavored crackers (about 25 crackers) |
2 tablespoons butter, melted |
1 teaspoon celery seed |
fresh parsley and sweet red pepper rings, optional |
Directions:
1. Combine chicken, soup and sour cream; spread into a greased 13-in. x 9-in. baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture.
2. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Garnish with parsley and red pepper if desired. Yield: 10-12 servings.
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