Instructions:
- Poach chicken breasts in salted water or broth until fully cooked (internal temperature reaches 165°F / 74°C). Remove chicken, let cool slightly, and shred finely.
- Lightly grease a 9x13 inch baking dish. Preheat oven to 350°F (175°C).
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the condensed soup, sour cream, wine/broth, mustard powder, onion powder, garlic powder, and Worcestershire sauce until the mixture is smooth and homogenous.
- Gently fold the shredded chicken into the creamy sauce mixture until evenly coated. Taste and adjust seasoning with salt and pepper. Spread this mixture evenly into the prepared baking dish.
- To create the topping, whisk together the flour, crushed crackers/Panko, and poppy seeds in a separate bowl. Pour the melted butter over the dry ingredients and use a fork to toss everything until coarse, buttery crumbs form.
- Sprinkle the crunchy topping evenly over the chicken mixture in the baking dish.
- Bake for 30–35 minutes, or until the filling is bubbling hot throughout and the topping is deep golden brown and crisp.
- Allow the casserole to rest for 10 minutes before scooping and serving.