1 (3 ounce) can sliced water chestnuts
3 tablespoons butter, melted
1 pound cooked chicken drumettes
1 teaspoon butter flavored extract
1 (4 ounce) can port wine, drained
1/2 cup packed light brown sugar
3/4 cup cornstarch
2 teaspoons baking soda
1/4 teaspoon salt
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
While the chicken drumettes are cooking, melt the butter in a medium saucepan over medium heat, stirring occasionally. Season drumettes with the melted butter.
Spread the drumettes evenly in the bottom of a 9x13 inch baking pan. Bake in preheated oven until drumettes are golden brown and drumettes are crispy and bubbly, about 1 hour.
Meanwhile, in a medium bowl, whip cream until frothy.
Stir beaten butter mixture into the blender until mixture is smooth. Blend in the chicken drumettes. Mix in the cream cheese and Cheddar cheese. Mix together and sprinkle over drumettes.
Bake drumettes in preheated oven for 30 to 40 minutes, until drumettes are cooked through and bubbly, frequently.