Chicken Tonight

Poppy Seed Chicken With a creamy filling and a crunchy topping, this comforting, from-scratch casserole is right at home in your cast-iron skillet. Makes 6 servings ½ cup unsalted butter, divided1 cup chopped yellow onion1 teaspoon minced garlic¼ cup all-purpose flour1½ cups chicken broth1 cup half-and-half, room temperature6 ounces cream cheese, cubed and softened2 tablespoons poppy seeds, divided1½ teaspoons kosher salt1 teaspoon ground black pepper5 cups chopped cooked chicken (about 2 pounds boneless skinless breasts)1 sleeve buttery round crackers, crushed (about 1½ cups)1 cup sliced almonds Preheat oven to 350°. Melt ¼ cup butter in a 10-inch cast-iron skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in broth until smooth. Whisk in half-and-half until smooth; cook,…