Cayman Island Chicken Casserole

• 1 whole chicken
• 1 (10 3/4 ounce) can cream of mushroom soup
• 4 tablespoons butter or 4 tablespoons margarine
• 1 (8 ounce) package cream cheese
• 32 Ritz crackers (just one single tube)
• 1/2 cup butter or 1/2 cup margarine, cut into pats

1. Season chicken lightly.
2. Boil until done and then cool enough to debone.
3. Place the chicken in an ungreased 9 x 13 pan.
4. In a blender or food processor, blend cream cheese and soup.
5. Pour cream cheese mixture over the chicken.
6. Melt the butter and pour it over the soup mix.
7. Crush the crackers and sprinkle over chicken mixture to completely cover.
8. Place pats of butter over the crackers.
9. Bake at 350 degrees for 45 minutes or until bubbly and browned.
10. NOTE: I usually double this recipe especially the cream cheese and soup to make it creamier.
11. I also mix the cream cheese mixture with the chicken because I think it tastes better that way.
12. You may also substitute chicken breasts, leg quarters, etc -- for the whole chicken.
13. I use turkey breasts or leftover Thanksgiving turkey for this also.

chicken, cream of mushroom soup, butter, cream cheese, crackers, butter

Taken from www.food.com/recipe/cayman-island-chicken-casserole-215260 (may not work)