Cook chicken until tender; drain, then cool for at least 20-30 minutes until it's no longer too hot to shred by hand. You can leave the chicken chunky, but I prefer to shred it. Now mix with the remaining ingredients; pour into a greased 2 quart casserole dish or a 9x13 pan.
Combine butter and cracker crumbs, sprinkle on top of casserole. Bake for about 35-45 minutes in a 350 degree oven, or until it's a light golden brown and bubbly. Enjoy!!!