Begin by shredding or chopping your cooked chicken breasts into bite-sized pieces.

In a large mixing bowl, combine the cream of chicken soup, sour cream, and poppy seeds. Whisk until smooth and creamy.

Gently fold the shredded chicken into the creamy sauce mixture until well-coated.

Preheat your oven to 350°F (175°C) and prepare a greased 9x13-inch baking dish. Pour the chicken and sauce mixture into the dish and spread evenly.

In a skillet, melt about 2 tablespoons of butter over medium heat. Stir in the French fried onions and sliced almonds, mixing until golden and crispy.

Place the assembled casserole in the preheated oven and bake for 25–30 minutes until bubbly and golden brown.

Remove the casserole from the oven and let it sit for a few minutes. Garnish with freshly chopped parsley or chives before serving.