Chicken Deli Casserole (Recipe)

Here the flavors you'd find in a Reuben sandwich minus the bread are layered over low-fat skinless chicken instead of corned beef, for a family Sunday super or Superbowl spread that's a snap to throw together.  Serve slices of chewy rye or pumpernickel bread on the side; or ladle the casserole right onto the bread.

Ingredients

1 (32 ounce) jar sauerkraut, rinsed and well drained

1 cup Russian dressing

6 skinless, boneless chicken breast halves, trimmed of fat

1 tablespoon prepared yellow mustard

1 cup shredded Swiss cheese

Fresh parsley, for garnish

Steps

1.  Place half of 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 remaining sauerkraut and chicken breasts.  Drizzle another 1/3 cup dressing over the casserole.  Refrigerate the remaining dressing until serving time.

2.  Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender.

3.  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.