Chicken Casserole with Ritz Crackers

Preheat the oven to 350°F. Spray a 9x13 casserole dish with non-stick cooking spray. Place the chicken into a large bowl and set aside. 3 cups cooked shredded chicken

Add the butter to a large skillet over medium heat. Add in the chopped onion and cook for 3-4 minutes until it softens. Stir in the garlic and remove from heat. 1 tablespoon salted butter, 1 cup chopped yellow onion, 2 cloves garlic

Add the onion mixture to the chicken and gently mix together. Add the thawed vegetables, cream of chicken soup cans, chicken broth, Dijon mustard, salt and pepper. Gently but thoroughly mix together making sure all the chicken is coated well. 10 ounces frozen vegetable medley, 2 cans cream of chicken soup, 1/2 cup chicken broth, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper

Pour the mixture into the greased casserole dish and spread out evenly.

Using a rolling pin, crush the Ritz crackers, leaving some medium sized pieces. Put the crushed crackers into a mixing bowl and add the melted butter and parsley. Mix well. 2 sleeves Ritz crackers, 4 tablespoons melted salted butter

Coat the entire top of the casserole with the Ritz cracker topping. Bake for 20-25 minutes, until the crackers are golden and the casserole is bubbling. Allow the casserole to sit for about 5 minutes before serving.