Misti in Seattle
03-05-2006, 09:11 PM
Here is an easy one I am cooking right now for the first time... but I just took a taste so I can highly recommend it! Yum!
Chicken Deli Casserole
32 oz. sauerkraut - rinsed and drained
1 cup low calorie Russian salad dressing (I could not find Russian so used Catalina)
6 boned and skinned chicken breast halves
1 tablespoon prepared mustard
1 cup Swiss cheese, shredded
fresh parsley
Place half the sauerkraut in a 3-1/2 quart electric slow cooker (or crockpot). Drizzle on about 1/3 cup of the dressing. Top with three chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving time.
Cover and cook on the low heat setting about 3-1/2 to 4 hours, or until the chicken is white throughout and tender.
To serve, spoon the casserole onto 4 or 5 plates. Sprinkle 3 to 4 tablespoons of cheese over each and drizzle about 1 tablespoon of the Russian dressing on top. Garnish with parsley, serve immediately.
Chicken Deli Casserole
32 oz. sauerkraut - rinsed and drained
1 cup low calorie Russian salad dressing (I could not find Russian so used Catalina)
6 boned and skinned chicken breast halves
1 tablespoon prepared mustard
1 cup Swiss cheese, shredded
fresh parsley
Place half the sauerkraut in a 3-1/2 quart electric slow cooker (or crockpot). Drizzle on about 1/3 cup of the dressing. Top with three chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving time.
Cover and cook on the low heat setting about 3-1/2 to 4 hours, or until the chicken is white throughout and tender.
To serve, spoon the casserole onto 4 or 5 plates. Sprinkle 3 to 4 tablespoons of cheese over each and drizzle about 1 tablespoon of the Russian dressing on top. Garnish with parsley, serve immediately.