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? about poaching chicken for casserole

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Joined: Feb 15, 2006

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Posted to Thread #29921 at 2:17 pm on Oct 16, 2017

So I decided to resurrect chicken divan (recipe card dated 1976), but recently I read a recipe which mentioned poaching chicken breasts that were going into a casserole for further cooking only up to 135 degrees. I can't find the recipe to check my memory. It makes sense to me, but none of the recipes that I googled do that (most were for chicken salad and of course wanted the chicken fully cooked). What do you think?


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