8 cups cubed cooked chicken
2 (10 3/4 ounce) cans condensed
    cream of chicken soup, undiluted
1 cup (8 ounces) sour cream (optional)
1 cup butter-flavored cracker
    crumbs (about 25 crackers)
2 tablespoons butter or margarine, melted
1 teaspoon celery seed
Fresh parsley (optional)
Sweet red bell pepper rings

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 degrees F for 30 to 35 minutes or until bubbly.

Garnish with parsley and red bell pepper if desired.

Yields 10 to 12 servings.