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