Chicken Reuben Casserole
Source of Recipe
from rdj
Chicken Reuben Casserole
4 skinned and boned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground pepper
1, 14.5 ounce can sauerkraut, drained
8 deli corned beef slices
8, 1 ounce slices Swiss cheese
1 1/2 cups Thousand Island dressing
1 cup soft rye breadcrumbs (see how to make below)
2 Tablespoons butter, melted
1 Tablespoon chopped fresh parsley
Sprinkle chicken with salt and pepper.
Place in a lightly greased 13 x 9 x 2 inch baking dish.
Layer sauerkraut, corned beef, and Swiss cheese on top.
Pour dressing over top.
Combine breadcrumbs, butter, and parsley; sprinkle over casserole.
Bake at 350 degrees F. for 35 minutes or until golden and bubbly.
Makes 4 servings.
how to make the soft bread crumbs:
you will need:
fresh white bread, French bread or whole wheat bread
blender/food processor
baking sheet
Heat the oven to 250 degrees F. and then turn off the oven.
Tear or cut several pieces of fresh bread into small pieces,
laying the pieces on a baking sheet.
Place the baking sheet in the warm oven and allow the bread
pieces to heat for several minutes, stirring them at least once.
Remove from oven and allow the bread pieces to cool.
Place the bread pieces in a blender/food processor and pulse
until the bread crumbs reach the desired consistency. Pulse it
only a few times for large bread crumbs, or more often for very
fine bread crumbs. Check often so you don't end up with pulverized
bread crumbs.
Use the soft bread crumbs as directed in the recipe, or store them
in the refrigerator in a sealed container. If they are kept tightly
sealed, they will keep up to 2 weeks.
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