BEST EVER POPPY SEED CHICKEN 

BEST EVER POPPY SEED CHICKEN
Serves 4
3 boneless, skinless chicken breasts
3 teaspoons salt
2 tablespoons butter
1 small yellow onion, chopped (about 1 cup)
1 tablespoon minced garlic
3 tablespoons flour
1 cup whole milk
1 cup chicken broth
8 ounces sour cream
4 ounces cream cheese, cubed
1 ½ teaspoons salt
½ teaspoon pepper
1 tablespoon poppy seeds
¾ cup frozen peas, optional
Butter to grease the dish
2 cups cooked rice
for the topping
1 sleeve of round Ritz crackers, crushed (I use “Everything” flavored)
4 tablespoons butter, melted
½ cup grated parmesan cheese
Parsley for garnish
Clean and trim the chicken breasts, then slice the chicken into 3 pieces. Lay the pieces in the bottom of a wide sauce pan, cover with cold water by 1”, season the water with 3 teaspoons of salt. Cover the pan with a lid leaving a little crack, turn the heat to medium high. Bring to a boil; and allow the chicken to boil for about 5 minutes. Then reduce the heat to medium low and let the chicken simmer over low heat for 30 minutes. Remove from the water and use forks to shred the chicken. Cover and set aside.
In a braiser or saucepan over medium heat, melt 2 tablespoons of butter and saute the onion for 3-4 minutes or until tender. Reduce the heat to medium low, add the garlic, and saute for only 1 minute until fragrant. Stir and watch to be sure the garlic doesn’t burn! Stir in the flour, coating the onions and garlic, making a clumpy mixture. Then whisk in the milk, whisking for 1-2 minutes. Whisk in the chicken broth. Stir until the mixture just begins to simmer. Then add in the sour cream and cream cheese, stirring until smooth. Remove pan from heat, and add salt, pepper, and poppy seeds. Stir in chicken and add peas if desired. Grease a casserole dish with butter, spread the mixture in the pan. Top with crushed crackers, drizzle with melted butter, and sprinkle with parmesan cheese. Bake uncovered for 15-18 minutes or until crackers are golden and the filling is bubbly. Garnish with parsley and serve over rice.
Adapted recipe from Creme de la Crumb