Chicken Deli Casserole

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  • 1 (32 ounce) can sauerkraut, rinsed and drained
  • 1 cup low calorie Russian salad dressing
  • 6 boned and skinned chicken breast halves
  • 1 tablespoon prepared mustard
  • 1 cup shredded Swiss cheese
  • Fresh parsley, for garnish


  1. Place half the sauerkraut in a 3 1/2 quart slow cooker.
  2. Drizzle with about 1/3 cup of the dressing.
  3. Top with 3 chicken breast halves and spread the mustard over the chicken.
  4. Top with the remaining sauerkraut and chicken breasts.
  5. Drizzle another 1/3 cup dressing over the casserole.
  6. Refrigerate the remaining dressing until serving time.
  7. Cover and cook on LOW for about 3 1/2 to 4 hours, or until the chicken is white throughout and tender.
  8. To serve, spoon the casserole onto 4 or 5 plates.
  9. Sprinkle 3 to 4 tablespoons of cheese over and drizzle about 1 tablespoon of the Russian dressing on top.
  10. Serve immediately, garnished with parsley.

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