Southern Poppy Seed Chicken Casserole

4 chicken breasts, 5 cups shredded chicken

2 T butter

1 onion finely diced

2 T flour

1 cup milk

1 ½ cups chicken broth

¼ teaspoon garlic powder

1 teaspoon Worcestershire sauce

1 cup sour cream

2 cups Town House Crackers 40 crackers – 1 sleeve, crushed

½ cup butter

1 T poppy seeds

Preheat oven to 350º. Spray a 9 x 13 baking dish with cooking spray.

In a large skillet, add butter and onions and cook over medium heat until the onions are soft, about 3-5 minutes. Add flour and cook for 1 minute.

Warm milk in the microwave for 1 minute. Slowly add warm milk and chicken broth to the onion mixture, whisking continuously until it has thickened.

Once thickened to the consistency of soup, remove from the heat and whisk in sour cream.

Add shredded chicken to the sauce and pour into a baking dish.

Crush the crackers and add melted butter, stirring with a fork to combine. Add poppy seeds and stir to combine.

Cover the chicken mixture with the cracker mixture and bake for 25-30 minutes until it starts to bubble.

Serve over rice.