Ok, since I am the picky girl I have combined about 3 recipes with to make my own. They all come from the Bountiful 25th Ward cookbook, but I have taken this and that from several. Also years ago I found out about steeped chicken, which is how I cook the chicken for the is recipe. This is one of my husbands favorite recipes, and he even requested it for his birthday. Enjoy, it is addicting to eat.
Karen's Swiss Poppy Seed Chicken
4 chicken breasts, steeped and cubed
Sliced swiss cheese
2 cans reduced fat cream of chicken soup
16 oz carton of reduced fat sour cream
2 sleeves ritz crackers, crushed
1/2 C butter, melted
scant tablespoon poppy seeds
Place cooked chicken in bottom of 9X13 inch pan. Place enough sliced swiss cheese to cover chicken. Mix soup and sour cream together and pour over chicken and cheese. Mix crackers, butter and poppy seeds together and spread over chicken. Bake at 350 for 35 min, or until bubbly.
Steeped Chicken
PREP AND COOK TIME: About 30 minutes, plus about 20 minutes to cool
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: 3 to 4 cups shredded cooked chicken
In a covered 5- to 6-quart pan over high heat, bring 21/2 to 3 quarts water to a boil. Meanwhile, rinse 3 or 4 boned, skinned chicken breast halves (about 6 oz. each). Add chicken to boiling water, cover, and return to a boil. Remove from heat and let stand, covered, until chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes. If chicken is still pink, return it to the hot water, cover pan, and let steep a few minutes longer. Remove chicken from water and let cool, about 20 minutes. With your hands, tear chicken along the grain into shreds about 1/2 inch thick.
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