Poppy Seed Chicken Casserole

We made this ages ago, but it was really tasty and we don't want to lose the recipe.

Ingredients

• 4 tbsp unsalted butter
• 1 lb cremini mushrooms, sliced thin
• 1 onion, halved and sliced thin
• 1 tsp minced fresh thyme
• ½ C dry white wine
• ¼ C all-purpose flour
• 1¾ C chicken broth
• 1 C heavy cream
• 4 oz cream cheese
• 1 (2½ lb) rotisserie chicken, skin and bones discarded, meat shredded
• 2 tbsp poppy seeds
• 15 ritz crackers, crushed coarsely

Procedure

1. Adjust oven rack to middle position. Preheat to 350°F.
2. Melt 2 tbsp butter over medium-high heat in a Dutch oven. Add mushrooms, onion, thyme, ½ tsp salt, 1 tsp pepper and cook, stirring occasionally, until the liquid has evaporated and the mushrooms are beginning to brown, ~5-7 minutes.
3. Add white wine and cook until evaporated, ~3 minutes.
4. Stir in flour until vegetables are well coated. Cook for 1 minute.
5. Stir in broth and cream, scraping up any brown bits, and cook until slightly thickened, ~3 minutes.
6. Stir in cream cheese and cook until melted, ~2 minutes.
7. Stir in chicken and 1 tbsp poppy seeds. Season with salt and pepper to taste. Transfer to 8" baking dish.
8. Microwave remaining 2 tbsp butter until melted. Add crackers and remaining 1 tbsp poppy seeds and toss to combine. Sprinkle evenly over chicken mixture.
9. Bake until golden brown and filling is bubbling around the edges, ~15 minutes. Cool for 15 minutes before serving.