Preheat your oven to 350°F (175°C). While it’s heating up, grease a 9x13-inch baking dish lightly with cooking spray or a bit of oil.

If you haven’t cooked your pasta yet, now’s the time. Bring a pot of salted water to a boil, add your pasta, and cook until al dente. Drain and set aside. Al dente pasta holds up better during baking and absorbs the creamy sauce without becoming mushy.

In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and a pinch of salt and pepper. Stir until everything is well mixed. This creamy base is what gives the casserole its comforting texture. If you like a little heat, you can add a dash of cayenne pepper or some smoked paprika for extra flavor.

Add the cooked chicken and pasta to the creamy mixture. Stir until everything is evenly coated. Pour the mixture into your prepared baking dish and spread it out into an even layer. At this point, your kitchen will start smelling amazing, and you’ll know something good is on the way.

In a small bowl, mix the crushed crackers with the melted butter. Sprinkle this buttery topping over the casserole. The crunchy topping adds a delicious contrast to the creamy base. For an extra cheesy topping, you can sprinkle a little parmesan over the crackers before baking.

Place the casserole in the oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges. The smell of the bubbling cheese and buttery topping will have everyone running to the kitchen to see what’s cooking.

Let the casserole cool for a few minutes before serving. Pair it with a fresh side salad or some steamed veggies for a complete meal. This dish also pairs wonderfully with some crusty bread to soak up every bit of the creamy sauce.