6 chicken breast
2 cans cream of chicken soup
1 tube Ritz crackers, crushed
8 oz sour cream
1 teasp celery seed
1½ sticks butter
Boil breast until tender; remove skin and bones and cut into small pieces. Stir in cream of chicken soup and spread into a buttered casserole dish.
Crush crackers and add celery seed. Spread over soup and chicken.
Melt butter and pour over all evenly. Bake 20 to 30 minutes at 250 degrees until hot and bubbly.
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