1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes
1/2 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon dried minced onion
1 teaspoon dried minced celery
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon salt
1 pound saltine crackers, crushed
1 (8 ounce) can cream cheese, softened
1/4 cup butter
Place chicken in a large pot or skillet. Cook over medium-high heat, stirring occasionally, until no longer pink and juices run clear, about 15 minutes.
Remove chicken from pot and place in a large bowl. Brown lightly on all sides, about 10 minutes.
Place two cups chicken broth in a large saucepan, and bring to a boil. Stir in chicken, celery, basil, garlic powder, saltine crackers, cream cheese, butter. Bring just to a boil, stirring constantly, so the mixture does not clump.
Reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until chicken is no longer pink, about 5 minutes. Remove lid from pot and crack crackers are slightly brown; sprinkle with additional saltine cracker crumbs and remaining chicken broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, 5 minutes.
Remove chicken from saucepan and set aside. Add saltine cracker crumbs and remaining chicken broth. Return pot to a boil, reduce heat, and simmer, stirring occasionally, for 1 minute, until chicken is tender, about 5 minutes.
Remove lid from pot and heat through. Remove chicken from saucepan and cut into cubes. Reserve some broth for garnish, and garnish with cracker crumbs.