1 1/4 cups melted butter
1/4 cup packed light brown sugar
3 tablespoons orange juice
1 (1 ounce) package yellow cake mix
1 (8 ounce) package cream cheese
1 1/2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend 1/4 cup melted butter, brown sugar and orange juice, pressing to ensure even infuse. Mix well.
Stir 1/4 cup melted butter back into juices. Mix well with whisk attachment, filling mixture should be about 3/4 cup filling mixture. Serve piping hot or at room temperature.
Place cooked chicken in oven for 40 minutes, turning once.
Bake for 15 minutes, or until juices from chicken run clear. Remove chicken from oven and slice thinly.
Mix cream cheese and remaining butter in small bowl; dip waist and neck of creamed chicken breast into the cream cheese mixture, then arrange cream cheese cubes over shredded chicken. Roll creamed chicken on to plastic wrap and refrigerate for 2 to 3 hours.
In a 9x13 inch baking dish, layer chicken with cream cheese and cream cheese cubes. Layer with cherry pie filling and serve with chicken meat filling and cracker crumbs.
Return chicken to oven. Bake for 15 minutes or until skin is browned and chicken is no longer pink. Remove from oven and cool to room temperature. Garnish cream cheese with whipped cream. Serve warm.
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