Poppy Seed Chicken

• 1 tablespoon canola oil
• 1/2 cup chopped onion
• 1/4 cup finely chopped celery
• 1 tablespoon minced fresh garlic
• 2 tablespoons all-purpose flour
• 1 cup unsalted chicken stock
• 1/2 cup half-and-half
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups chopped cooked chicken breast
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons poppy seeds
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup fresh breadcrumbs
• 1/4 cup sliced almonds
• 2 tablespoons butter, melted

1. Preheat oven to 350u0b0.
2. Heat oil in a saucepan over medium heat. Add onion and celery; cook 6 minutes. Add garlic and flour; cook 2 minutes. Combine stock and half-and-half, and -gradually add to saucepan, stirring constantly; bring to a boil. Remove from heat; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Remove from heat, and stir in chicken, parsley, poppy seeds, Worcestershire sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Scrape the mixture into an 11 x 7-inch glass or ceramic baking dish. Combine breadcrumbs, almonds, and melted butter in a bowl, and toss to combine. Sprinkle breadcrumb mixture over top of casserole, and bake at 350u0b0 for 30 minutes.

canola oil, onion, celery, fresh garlic, flour, kosher salt, freshly ground black pepper, chicken breast, parsley, poppy seeds, worcestershire sauce, kosher salt, black pepper, fresh breadcrumbs, almonds, butter

Taken from www.myrecipes.com/recipe/poppy-seed-chicken (may not work)