Poppy Seed Chicken Casserole

Comfort food at its finest and a great way to use up leftover chicken.  Buttery Ritz Crackers might be the best topping ever!

Ingredients:

4 tablespoons butter,divided

1 pound mushrooms, sliced thin

1 onion, halved and sliced thin

1 teaspoon minced fresh thyme

salt and pepper

1/2 cup white wine

1/4 cup flour

1 3/4 cups chicken broth

1 cup heavy cream

4 ounces cream cheese

3 cups cooked shredded chicken

1 1/2 tablespoons poppy seeds

15-20 Ritz Crackers,crushed coarsely

Directions:

• Preheat oven to 350 degrees.
• Melt 2 tablespoons butter in Dutch Oven over medium-high heat.  
• Add mushrooms, thyme, onion, 1 teaspoon salt, 1 teaspoon pepper and cook until liquid has evaporated and mushrooms have begin to brown, 5-7 minutes.
• Add wine and cook until evaporated, about 3 minutes
• Stir in flour to coat vegetables 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 two minutes more.  Stir in chicken and 1 tablespoon poppy seeds.
• Remove from heat and season with salt and pepper.
• Transfer to an 8 inch square baking dish
• Microwave remaining  2 tablespoons butter until melted.
• Add crackers and 1/2 tablespoon poppy seeds, toss to combine.
• Sprinkle cracker mixture over chicken.
• Bake until bubbling, about 15 minutes.  Let stand for 10-15 minutes before serving.

Yields: 4-6 servings