Creamy Chicken Sauce

From: Brook's Kitchen
Recipe adjusted from Kraft Foods Coquilles St. Jacques

Picture does not show cracker crumb mixture

3 Tbsp. butter, divided

15   RITZ Crackers, crushed (about 2/3 cup)

2 Tbsp. KRAFT Grated Parmesan Cheese

1 tsp. thyme

2 Tbsp. parsley

1 lb. chicken cut into bite size pieces

2 shakes garlic powder

1/4 cup cooking white wine

1 tub (10 oz.) PHILADELPHIA Original Cooking Crème

¼ mozzarella cheese

2 chicken bouillon cubes, dissolved in a little hot water

2 cups shell noodles cooked

In a small bowl mix 1½ tbsp. melted butter with cracker crumbs and set aside.

Heat a 10 inch skillet to medium heat and melt 1½ tbsp. butter. Add chicken and cook until almost golden brown. Change heat to low and add white wine, thyme, parsley, garlic powder, dissolved bouillon cubes, and cooking crème. Heat until it comes to a slow boil. Then add both cheeses and cook until they are all melted. Serve on top of noodles and sprinkle Parmesan cheese if desired and also with cracker mixture.