In an 8-inch nonstick skillet, melt butter over medium heat. Stir in bread crumbs; cook for 6 to 8 minutes, stirring constantly, until golden brown. Remove from skillet; set aside.
In a medium bowl, mix cream cheese, 1/2 cup of the Caesar dressing, 2 tbsp of the Parmesan cheese and the lemon juice. Stir to completely blend; spread in a 9-inch glass pie plate or other shallow serving platter.
In a small bowl, mix chicken and remaining (about 3 tbsp) Caesar dressing. Top cream cheese mixture with chicken and chopped romaine; sprinkle with remaining 6 tbsp shredded Parmesan cheese and bread crumbs. Serve with Wellington Garlic & Herb Crackers & enjoy!
