Chicken Deli Casserole
32 ounces
sauerkraut, rinse and drain
1 cup Russian salad dressing
6 boneless skinless chicken breast halves
1 tablespoon prepared mustard
1 cup shredded Swiss cheese
fresh chopped parsley (garnish)
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.
