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Ingredients

  • 1 32oz sauerkraut rinsed and drained
  • 1 cup low calorie Russian salad dressing
  • 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. Drizzle on about 1/3 cup of the dressing. Top with 3 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 them.
  • 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 and drizzle about 1 tablespoon of the Russian dressing on top. Serve immediately, garnished with parsley.

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14y ago

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