reuben chicken

This casserole tastes like a reuben sandwich; complete with sauerkraut, swiss cheese, and Thousand Island dressing. I've made it before, will make it again. I liked it and it wasn't hard to make. I'd make it more often but the kids don't like food with sauerkraut yet. If you like reuben sandwiches then you will like this recipe.

• 8 boneless skinless chicken breasts

• 1 can sauerkraut

• 4 slices natural swiss cheese

• 1 1/4 C Thousand Island dressing

• 1/4 tsp salt

• 1/4 tsp pepper

1. Preheat the oven to 325. Grease the baking dish.

2. Place the boneless skinless chicken breasts in the casserole dish. Season the chicken with the salt and pepper.

3. Open the can of sauerkraut. Drain the liquid out of the sauerkraut and then press it to get any additional liquid out. Layer the sauerkraut over the chicken in the dish.

4. Take the four slices of natural Swiss cheese and place them on top of the sauerkraut.

5. Pour the Thousand Island dressing evenly over the top of the ingredients.

6. Cover the dish with foil in a tent shape rather than tightly.

7. Bake the reuben chicken casserole in the oven for approximately 1 1/2 hours. Remove the foil from the dish a 1/2 hour before the end of cook to allow the meal to brown.

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