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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.
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.
Add the onion mixture to the chicken and gently mix together. Add the frozen 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.
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.
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.