Skillet Poppy Seed Chicken Casserole
Servings 6
Equipment
- 12-inch Cast Iron Skillet
Ingredients
Casserole:
- 4 tbsp butter, divided
- 5-6 button mushrooms, sliced
- ½ yellow onion, diced
- 1 large clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1 cup chicken broth
- 1 cup milk
- 1 cup sour cream
- 4 oz cream cheese
- 3 cups leftover roasted chicken, chopped
- 1 tbsp poppy seeds
- ¼ cup Parmesan cheese, grated
Ritz Topping:
- 1 sleeve of Ritz crackers, crushed
- 2 tbsp butter, melted
Instructions
- Preheat the oven to 375 degrees.
- Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add the mushrooms and onion, then cook, stirring occasionally, for 5-7 minutes, or until the mushrooms are golden brown and the onion is softened.
- Add the minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper to taste. Remove the mushroom mixture to a plate and set aside.
- Heat the remaining 3 tablespoons of butter in the same cast iron skillet over medium-high heat.
- Add the flour and cook, whisking constantly, for 3 minutes.
- Slowly whisk in the chicken broth and milk.
- Add the sour cream and cream cheese, then simmer, stirring often, for 7-10 minutes, or until the cream cheese is melted and the sauce has thickened.
- Add the chicken, mushroom mixture, and poppy seeds to the sauce and stir until combined. Taste and season with sea salt and plenty of cracked pepper to taste.
- Prepare the topping by combining the crushed Ritz crackers and melted butter in a bowl, and mix until well combined.
- Sprinkle the top of the casserole evenly with Parmesan cheese, followed by the crushed Ritz topping.
- Bake for 15-20 minutes, or until the casserole is bubbling and the topping is golden brown.
- Remove from the oven and allow to cool for a few minutes. Top with fresh parsley and serve. Enjoy.