Chicken Reuben Casserole

Chicken Reuben Casserole

4 skinned and boned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can sauerkraut (14.5-ounce) drained
8 deli corned beef slices
8 Swiss cheese slices (1-ounce)
1 1/2 cups Thousand Island dressing
1 cup soft rye breadcrumbs
2 tablespoons butter or margarine melted
1 tablespoon chopped fresh parsley

Sprinkle chicken with salt and pepper; place in a lightly greased 13- x 9-inch baking dish.

Layer chicken evenly with sauerkraut, corned beef, and Swiss cheese. Pour dressing over top.

Combine breadcrumbs, butter, and parsley; sprinkle over casserole.

Bake casserole at 350 about 45 minutes or until chicken is cooked through.

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