Poppy Seed Chicken
With a creamy filling and a crunchy topping, this comforting, from-scratch casserole is right at home in your cast-iron skillet.
Makes 6 servings
½ cup unsalted butter, divided
1 cup chopped yellow onion
1 teaspoon minced garlic
¼ cup all-purpose flour
1½ cups chicken broth
1 cup half-and-half, room temperature
6 ounces cream cheese, cubed and softened
2 tablespoons poppy seeds, divided
1½ teaspoons kosher salt
1 teaspoon ground black pepper
5 cups chopped cooked chicken (about 2 pounds boneless skinless breasts)
1 sleeve buttery round crackers, crushed (about 1½ cups)
1 cup sliced almonds
Preheat oven to 350°.
¼ cup butter in a 10-inch cast-iron skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until softened,
