Creamy chicken poppyseed casserole with tons of flavor and made without any “cream of” soup!
3 boneless skinless chicken breasts, cooked and shredded (about 3-4 cups of shredded chicken)
3 tablespoons butter
1 teaspoon minced garlic
3 tablespoons flour
1 cup milk
1 cup chicken broth
8 ounces plain greek yogurt OR sour cream
4 ounces cream cheese
1 1/2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1 tablespoon poppy seeds
1/2 cup shredded parmesan cheese
1 sleeve buttery round crackers (like Ritz), crushed – about 2/3 cup
4 tablespoons butter, melted
optional: chopped parsley
Preheat oven to 375. Grease a casserole dish.
Melt butter in a large sauce pan over medium heat. Add garlic and saute for 1 minute until fragrant. Add flour and stir until mixture clumps together.
Gradually whisk milk into sauce pan. Add chicken broth, greek yogurt (or sour cream), cream cheese, salt, and pepper. Simmer 5-10 minutes until cream cheese is melted (stir to combine).
Add shredded chicken and poppy seeds to sauce mixture and stir. Transfer to casserole dish. Sprinkle with parmesan cheese. Top with cracker crumbs. Drizzle melted butter over crumbs. Bake for 15 minutes. Garnish with chopped parsley if desired and serve.