Thaw the frozen broccoli in a colander in the refrigerator. Drain thoroughly and gently blot with paper towels to remove excess moisture. Do not precook.

Preheat your oven to 350°F. Lightly grease a 9 x 13-inch baking dish with nonstick cooking spray.

Bring a large pot of water to a boil. Cook the extra-wide egg noodles according to package directions until just al dente.

While the noodles cook, combine the shredded rotisserie chicken, freshly shredded cheddar cheese, Pecorino Romano, ranch seasoning, sour cream, mayonnaise, Campbell’s Cheddar Cheese Soup, and thawed broccoli in a large mixing bowl. Mix until thoroughly combined. The mixture will be very thick.

Drain the cooked noodles in a colander and return them to the same warm pot. Pour in 1 1/2 cups whole milk and gently stir.

Add the entire creamy chicken and broccoli mixture to the pot with the warm noodles and milk. Gently fold everything together until the noodles are evenly coated.

Transfer the mixture to the prepared baking dish and spread evenly.

Sprinkle 3–4 ounces of freshly shredded Colby Jack cheese over the top.

Crush one sleeve of Ritz crackers and mix with four tablespoons of melted butter until coated.

Sprinkle the buttery Ritz cracker crumbs evenly over the casserole.

Place the casserole on the middle-to-lower oven rack and bake uncovered at 350°F for 30 minutes, or until hot and bubbly with a golden cracker topping.

Remove from the oven, let rest for approximately 5 minutes, and serve warm. Enjoy!