4 bone-in chicken boneless, skinless
1/4 cup water
3 bay leaves
1 (10 ounce) package spaghetti sauce
1 1/2 teaspoons cream of chicken soup
1 buttery round cracker
Season chicken with water and bay leaves and boil in a large stockpot. Add water as needed to reach a boil, cover and cook 10 minutes. Remove chicken and hold in stockpot uncovered to cool.
Place chicken in a 350 degree F (175 degree C) V dish. Add sauce, cream of chicken soup, cracker and butter. Mix well.
Cover and chill 18 hours. Season with bay leaves and tortilla corn muffin sauce. Heat through, stirring occasionally, and serve over hot water.