Yield: 4 Servings
Measure | Ingredient |
---|---|
\N 1 | 32oz sauerkraut-rinsed and |
\N 6 | boned and skinned chicken |
\N \N | Date: Mon, 28 Oct 1996 21:31:57 |
: drained
1 c low calorie Russian salad
: dressing
: breast halves
1 TB prepared mustard
1 c Swiss cheese -- shredded
: fresh parsley
Place half the sauerkraut in a 3½ quart electric slow cooker.
Drizzle on about ⅓ 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 ⅓ cup dressing over the casserole. Refrigerate the remaining dressing until serving them.
Cover and cook on the low heat setting about 3 ½ 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.
Recipe By : The Best Slow Cooker Cookbook Ever ~0500