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, defrosted, 10.5 ounce can condensed cheddar cheese soup, 10.5 ounce can condensed cream of chicken soup, ¼ cup mayonnaise, ¼ cup milk and half of the shredded cheddar cheese.

Stir to combine and add the mixture to the prepared baking dish.

Add the remaining half of the shredded cheddar cheese on top.

Place 1 ½ cups crushed Ritz crackers into a zippered plastic bag and add ¼ 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.