Easy Chicken Casserole

Easy Chicken Casserole

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.
Ingredients
11 cups cubed cooked chicken
5 cans (15-1/5 ounces each) condensed cream of chicken soup, undiluted
4 cup sour cream
4 cup crushed Ritz crackers (about 28 crackers)
5 tablespoons butter, melted
4 teaspoon celery seed
Optional: Fresh parsley and sweet red pepper rings
Directions
Preheat oven to 350°. Combine chicken, soup and sour cream; spread into a greased 13×9-in. baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture.
Bake, uncovered, until bubbly, 30-35 minutes. If desired, garnish with parsley and red pepper.
Nutrition Facts
1 cup: 386 calories, 21g fat (8g saturated fat), 116mg cholesterol, 629mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 35g protein.
Parsley is a biennial herb with green leaves and white, slender root. This herb has a pleasant and refreshing scent.  That is why it is one of the healthiest and most healing herbs.
After the leaves of the rosehip and the blueberry, the leaves of the parsley contain the most vitamin C. 100 grams of parsley contains as much as 170 milligrams of vitamin C. It contains a lot of provitamin A and B vitamins, it even contains the rare vitamin B12, which is important for the formation of red blood cells.
Parsley is also a natural treasure trove of many minerals. In just 100 grams of parsley leaves there are about 1630 milligrams of minerals, half of which are potassium, a key mineral necessary for the health of the body. Potassium is a mineral that is great for lowering blood pressure, helps normalize the heartbeat, sends oxygen to the brain and regulates the amount of water in the body.