Recipe(tried): Chicken King Casserole

CHICKEN KING CASSEROLE

6 boneless, skinless chicken breasts
4 oz. uncooked bowtie pasta
1 (10 3/4 oz.) can cream of broccoli soup
1 (10 3/4 oz.) can creamy chicken mushroom soup
1 (4 oz.) can sliced mushrooms, drained and rinsed
1/2 cup milk
1 (16 oz.) carton sour cream
1 cup frozen peas
1 sleeve Ritz Crackers, crushed
2 Tbsp. butter
1/4 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. celery seed
1/4 tsp. salt

Boil chicken until thoroughly cooked, cut up, and place in a large mixing bowl, set aside.

Cook pasta according to package directions, drain and rinse.

In a medium mixing bowl, whisk together (undiluted) soups, mushrooms, milk, sour cream and peas; set aside.

Combine crackers and butter well. Spread 3/4 of the cracker mixture over the bottom of a 13x9-inch baking dish. Layer chicken, pasta, spices. Pour soup mixture over pasta layer, sprinkle with reserved cracker mixture.

Bake at 350 degrees F for 30-40 minutes or until thoroughly heated.