Ritzy Chicken Casserole

"The first time I made this recipe it tasted great, but the consistency was way too thick & rich. I made it again & used a whole can of chicken broth, which thinned it out nicely. I used 1 sleeve of crackers instead of two. Cut up 5 boneless/skinless chicken breasts into bite sized pieces, sauted them in oil w/ a little bottled Italian salad dressing at the end of the saute time. Drained the chicken before adding to casserole. Added salt, pepper, thyme & paprika to the soup mixture & topped the crumbs w/ the melted butter & sprinkled parsley. Popped under the broiler for the last 2 minutes to brown the top. Poured over cooked noodles. My husband went back for thirds! This easily makes enough for a family of four."