6 skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese
1/2 cup chicken bouillon granules
1/2 cup finely chopped onions
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
8 ounces shredded Cheddar cheese
Slice chicken meat loosely, using a very sharp knife, and squeeze the juices from the cracker shells, pasta and cheese into a medium bowl. Let rest for about ten minutes so that water can drain. Discard pasta, cheese and juices, and cut meat into small pieces. Toss mixture with water, and return to a medium bowl.
Slowly cook chicken over medium heat, stirring and turning over about every 10 minutes, until no longer pink inside. Drain all fat and allow to cool.
In a shallow dish or bowl, place cream cheese cheese and chicken bouillon granules around one chicken breast, and spoon remaining chicken into cheese half. Spoon cream cheese mixture over chicken in the filling and garnish with remaining cheese.
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