Poppy Seed Chicken Casserole

By cindygwest

Ingredients

• 4 tablespoons unsalted butter
• 1 pound white mushrooms, trimmed and sliced thin
• 1 onion, halved and sliced thin
• 1 teaspoon minced fresh thyme
• Salt and pepper
• 1/2 cup dry white wine
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1 cup heavy cream
• 4 ounces cream cheese
• 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
• 2 tablespoons poppy seeds
• 15 Ritz Crackers, crushed coarse

Details

Adapted from googleimages.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 350 degrees. Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add mushrooms, onion, thyme, 1 teaspoon salt, and 1 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes. Add wine and cook until evaporated, about 3 minutes.
2. Stir in flour until vegetables are well coated and cook for 1 minute. Stir in broth and cream, scraping up any browned bits, and cook until slightly thickened, about 3 minutes. Stir in cream cheese and cook until melted, about 2 minutes. Stir in chicken and 1 tablespoon poppy seeds. Remove from heat and season with salt and pepper to taste. Transfer chicken mixture to 8-inch square baking dish.

3. Microwave remaining 2 tablespoons butter in medium bowl until melted, about 20 seconds. Add crackers and remaining 1 tablespoon poppy seeds and toss to combine. Sprinkle cracker mixture evenly over chicken mixture. Bake casserole until topping is golden brown and filling is bubbling around edges, about 15 minutes. Let cool for 15 minutes before serving.

TO MAKE AHEAD: The casserole can be prepared through step 2, covered, and refrigerated for up to 24 hours. When ready to cook, microwave chicken mixture in baking dish, uncovered, until hot in center, about 5 minutes, stirring halfway through cooking. Sprinkle cracker mixture over top and bake casserole as directed in step 3.