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Reuben Chicken




Source of Recipe


"The Best Slow Cooker Cookbook Ever", Natalie Haughton, 1995


Recipe Link: http://communities.msn.com/recipesfornoncooks/crockpot.msnw

List of Ingredients




1 (32-ounce) jar sauerkraut, rinsed and well drained

1 cup Russian dressing

6 skinless, boneless chicken breast halves, trimmed of fat

1 tablespoon prepared yellow mustard

1 cup shredded Swiss cheese

Fresh parsley, for garnish


Recipe



1. Place half the sauerkraut in a 3-1/2 quart crockpot. Drizzle on about 1/3 of the dressing. Top with 3 chicken breast halves and spread the mustard over the chicken.

2. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving time.

3. Cover and cook on the low heat setting about 3-1/2 to 4 hours, or until the chicken is white throughout and tender.

4. To serve, spoon the casserole onto 4 or 5 plates or ladle on slices of chewy rye or pumpernickel bread. Sprinkle 3 to 4 tablespoons of cheese over and drizzle about 1 tablespoon of the Russian dressing on top. Serve immediately, garnished with parsley.

Serves 4 to 5