Poppy Seed Chicken

Instructions

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1. 1 Gather and prepare all ingredients. Preheat the oven to 350°F and grease a 9x9-inch casserole dish with nonstick cooking spray and set it aside.
2. 2 Pat the chicken dry with paper towels and season evenly with ½ teaspoon of salt and ½ teaspoon of pepper.
3. 3 Heat oil in a large skillet over medium-high heat. Once hot, add the cubed chicken in an even layer. Sear in batches if needed.
4. 4 Cook undisturbed for 3 minutes, then flip, and cook for another 3 minutes. Remove the chicken from the skillet and place it on paper towels to drain. Set aside.
5. 5 Turn the heat to medium and melt 2 Tbsp of butter in the skillet, then sprinkle in the flour and cook for about 1 minute, stirring constantly.
6. 6 Slowly whisk in the chicken broth, whisking until it thickens, for about 1 minute.
7. 7 Next, whisk in the milk, remaining salt and pepper, onion powder, and garlic powder. Keep whisking until thick and smooth, for about 2 minutes. Turn off the heat and set aside.
8. 8 Place the chicken in a bowl. Pour the sauce, sour cream, and half (1½ teaspoons) of the poppy seeds into the bowl. Fold everything together and place it in the greased casserole dish.
9. 9 Melt the remaining butter in a medium bowl and add the crushed crackers and remaining poppy seeds to it. Fold together until combined.
10. 10 Then top the casserole evenly with the poppy-seed buttery crackers.
11. 11 Bake the casserole, uncovered, in the oven for about 30 minutes until golden brown.