Crispy Poppyseed Chicken Casserole

1.Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.

2.Prepare the chicken: Slice the chicken breasts horizontally to create thinner cutlets, yielding 8 pieces total. If the pieces are very thick, pound them slightly between plastic wrap to an even thickness (about 1/2 inch).

3.Set up a standard breading station: Place flour on one shallow plate, beaten eggs in a second, and combine the panko breadcrumbs, poppy seeds, garlic powder, salt, and pepper on a third plate.

4.Dredge each chicken piece first in the flour (shaking off excess), then dip completely in the egg mixture, and finally coat thoroughly in the poppy seed breadcrumb mixture, pressing gently to adhere.

5.Arrange the coated chicken pieces in a single layer in the prepared baking dish.

6.In a medium bowl, whisk together the cream of chicken soup, sour cream, milk, cheddar cheese, Dijon mustard, and onion powder until smooth. Season lightly with salt and pepper.

7.Pour the creamy sauce evenly over and around the chicken pieces in the baking dish.

8.Drizzle the melted butter evenly over the top of the casserole.

9.Bake for 30 to 35 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the topping is golden brown and bubbly.

10.Let the casserole rest for 5 minutes before serving. Serve hot, perhaps over rice or alongside a fresh green vegetable.