Mix together all ingredients except butter crackers and butter. Pour into a baking dish sprayed with non-stick cooking spray. Spread evenly.
Crush butter crackers and spread over top of chicken salad mixture. Top with pats of butter.
Place in oven and bake for 20 minutes until lightly browned and heated throughout.
Notes
To make ahead. Cool and wrap tightly. Store in the refrigerator for up to 4 days. Reheat and serve.To freeze. Prepare hot chicken salad mixture and spread it into a freezer-safe baking dish. Wrap tightly with freezer-safe wrap and store in the freezer for up to 4 months. Thaw in the refrigerator overnight and add the cracker crumbs and butter before baking.