Cold Chicken Salad Torte(Torta De Bolacha Com Frango) - cooking recipe

Ingredients

1 chicken breast or 3 quarters, cooked and shredded
1 bouillon cube
1 c. mayonnaise
1 pkg. saltines

Preparation

Cook chicken in enough water to cover, using bouillon in water.
Boil until very tender.
Save the broth.
In a 9 x 13-inch pan, place a layer of crackers that have been well moistened in broth.
Cover with mayo and a layer of shredded chicken.
Continue process until chicken is gone, ending with mayonnaise on crackers. Allow to moisten in fridge several hours.
Sprinkle with Cheddar cheese, paprika or parsley.