A skinny gluten free chicken poppy seed casserole that combines juicy chicken and fresh broccoli pieces in a homemade healthy poppyseed cream sauce, topped with butter toasted cracker crumbles, and baked to golden perfection in 15 minutes!
Preheat your oven to 375*F. Grease a 9 x 13 baking dish and set aside.
In a medium saucepan over medium-low heat, heat the olive oil and minced garlic until the garlic starts to brown and become fragrant. Add in the flour until very clumpy and then slowly add in the almond milk while stirring continuously.
Add in the greek yogurt, chicken broth, worcestershire sauce, poppy seeds, salt, and pepper. Stir occasionally while the sauce warms, starts to bubble, and thicken (about 5+ minutes). Once thicken, add in the cubed chicken and broccoli pieces, and stir to coat.
Place the mixture in the baking dish and top with cracker crumbs. Drizzle the melted butter on the very top and bake for 15 minutes or until the top of the casserole starts to turn a nice golden brown and the broccoli is cooked to your liking. Remove from the oven, sprinkle with parsley, and enjoy!