Preheat the oven to 375°F. Spray an 11x7-inch baking dish with cooking spray and set aside.
In a large bowl, add 3 cups small-diced cooked chicken, 12 ounces frozen broccoli florets, 10.5 ounce can condensed cheddar cheese soup, 10.5 ounce can condensed cream of chicken soup, 1/4 cup mayonnaise, 1/4 cup milk and half of the 8 ounces shredded cheddar cheese.
Stir to combine and add the mixture to the prepared baking dish.
Add the remaining cheese on top.
Place 1 1/2 cups crushed Ritz crackers into a zippered plastic bag and add 1/4 cup unsalted butter, melted. Close the bag and toss it around so the crumbs are coated in the butter.
Evenly sprinkle the topping all over the casserole.
Bake for 30-35 minutes until bubbly and golden brown. Garnish with dried parsley , if using, and serve.
Notes
I prefer frozen broccoli over fresh for this recipe.
If you hate broccoli, you can omit it.
You can change out the cream of cheddar soup for another cream of
I used rotisserie chicken but you can use any cooked chicken you have on hand.
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.