Poppy Seed Chicken

Ingredients

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

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Heat oil in a saucepan over medium heat.
3. Add onion and celery; cook 6 minutes.
4. Add garlic and flour; cook 2 minutes.
5. Combine stock and half-and-half, and gradually add to saucepan, stirring constantly; bring to a boil.
6. Remove from heat; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
7. 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.
8. Combine breadcrumbs, almonds, and melted butter in a bowl, and toss to combine.
9. Sprinkle breadcrumb mixture over top of casserole, and bake at 350 for 30 minutes.