Preheat oven to 350 degrees and grease a 9x13 baking dish with nonstick cooking spray.
In a large bowl, combine the cream of chicken soup, sour cream, parsley, oregano, thyme, garlic powder, shredded chicken, and peas and carrots. Stir until mixed.
In a separate bowl, combine the crushed crackers and melted butter.
Pour the chicken soup mixture into the prepared baking dish.
Top with butter and cracker mixture.
Bake in the preheated oven for 30 minutes, until the crackers are golden brown and the soup is bubbly.