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Crock Pot Chicken Reuben Casserole

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Ingredients

Adjust Servings:
2 (16 ounce) bags sauerkraut, rinsed and drained
1 cup light thousand island dressing, divided
6 boneless chicken breast halves, without skin
1 tablespoon prepared mustard
4 - 6 slices swiss cheese
fresh parsley, for garnish (optional)

Nutritional information

375.5
Calories
159 g
Calories From Fat
17.8 g
Total Fat
5.8 g
Saturated Fat
104 mg
Cholesterol
1575 mg
Sodium
17.8 g
Carbs
5.2 g
Dietary Fiber
10.2 g
Sugars
36.1 g
Protein
320g
Serving Size

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Crock Pot Chicken Reuben Casserole

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    Cuisine:

    This was a really great dish. I made it as instructed and after my family got done with it, there was only a little bit of sauerkraut left in the bottom of the crock pot! The flavor really soaked into the chicken and made it taste wonderful. used fat-free dressing to save on my waist line a bit but I couldn't tell the difference. I think I might get a corned beef roast next time and add it with the chicken. We served everything open-faced over Marbled Rye bread. Thank you for posting. It was one of the best meals I've had in a LONG time!

    • 290 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Crock Pot Chicken Reuben Casserole, Chicken and light dressing make this a lighter Reuben casserole , This was a really great dish I made it as instructed and after my family got done with it, there was only a little bit of sauerkraut left in the bottom of the crock pot! The flavor really soaked into the chicken and made it taste wonderful used fat-free dressing to save on my waist line a bit but I couldn’t tell the difference I think I might get a corned beef roast next time and add it with the chicken We served everything open-faced over Marbled Rye bread Thank you for posting It was one of the best meals I’ve had in a LONG time!, Chicken and light dressing make this a lighter Reuben casserole


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    Steps

    1
    Done

    Place Half the Sauerkraut in a 3 1/2 Quart Electric Slow Cooker. Drizzle on About 1/3 Cup of the Dressing.

    2
    Done

    Top With 3 Chicken Breast Halves and Spread the Mustard Over the Chicken. Top With the Remaining Sauerkraut and Chicken Breasts.

    3
    Done

    Drizzle Another 1/3 Cup Dressing Over the Casserole. Refrigerate the Remaining Dressing Until Serving Them.

    4
    Done

    Cover and Cook on the Low Heat Setting About 3 1/2 to 4 Hours, or Until the Chicken Is White Throughout and Tender.

    5
    Done

    to Serve, Spoon the Casserole Onto 6 Plates. Top Each With a Slice of Cheese and Drizzle With a Few Teaspoons of the Russian Dressing.

    6
    Done

    Serve Immediately, Garnished With Fresh Parsley, If Desired.

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    Isabella Brown

    Chocolate queen creating rich and decadent desserts with a touch of elegance.

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