Easy Ruben Chicken Casserole

By AuntieGooper

Ingredients

• 32 ounces sauerkraut (jar or bag), rinsed and drained, divided
• 1 cup Russian salad dressing, divided
• 4 to 6 boneless skinless chicken breast
• 1 tablespoon prepared mustard, divided
• 4-6 slices Swiss cheese

Preparation

Step 1

1. Layer half the sauerkraut in the bottom of a greased 5-6 quart slow cooker. Drizzle with ⅓ cup of dressing.

2. Place 2 to 3 chicken breasts on top and spread half the mustard over the chicken.

3. Top with the remaining sauerkraut and chicken breasts; drizzle another ⅓ cup of dressing over all and reserve the remaining dressing for serving.

4. Cover and cook on low for 4 hours, or until chicken is cooked through and tender.

5. To serve, place each breast on a plate. Divide the sauerkraut over top the chicken. Top each with a slice of Swiss cheese and a drizzle of the remaining dressing