Reviewed: Sep. 18, 2009

I really liked it! Even my nephew, 13, who hates sauerkraut and baked chicken loved it! Although he pushed the kraut aside, he said it was so moist and delicious... much better than mom's bc hers is always dried out! lol What a compliment from a young man. Anyways it basically tastes like cheesy baked chicken with some tang that ISN'T dried out thanks to the kraut. I have made it at least 3 times. I love it, but I gave it 4 stars bc it is a unique taste all may not love.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2009

Well - it was a good concept...however, baking the chicken made this dish very watered down with all the juices. If I make it again, I'll flatten the chicken and then grill it...placing the toppings on afterward and then placing in the broiler.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MrsCabes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2009

WONDERFUL! WE ALL LOVED IT!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

clayanddust

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2009

I wasn't sure about this dish. I love reuben sandwiches but I was unsure how the sauerkraut would taste on baked chicken. I am SOOO glad I made this! It was delicious! So moist and the flavors came together perfectly! I, like the others, only cooked for 60 minutes at 325. Used provolone instead of swiss. Will definitely make again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

anniecate

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

I won't make this recipe again. The chicken was tender, and we like all the ingredients individually (and with other things), but the flavors together in this particular recipe did not work for us.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SusieQ

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Round Rock, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

I made this tonight and all in all I think it is a great recipe. Next time I will scale way down on the thousand island dressing but that is just a personal preference. I love kraut and by putting the dressing over the top of everything it seemed to drown everything else out (which some people maybe prefer). Like I said though, look at the ingredients/layers and just assemble it according to your preference. If you like the ingredients then the combination of flavors is good. Like other reviewers I baked 350 for an hour. Thanks for the great recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2009

We liked it. It's different, but it does have a good taste to it. Thank you for letting me see the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2009

This was really good! I did add rye bread "croutons" to the top at last 5 minutes. Also I used bavarian style sauerkraut and 1 3/4 cup of thousand island dressing. I used the dressing recipe found on the allrecipes web site.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2008

I was craving some sauerkraut and my hubby loves reuben so I thought I would try it. I now wish I would of just cooked chicken and sauerkraut and left off everything else. I just didn't care for it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NSUNRISE

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2008

Thank the heavens you listed this recipe! I've made this dish for years after having seen Marcia Adams make it on her PBS show but lost my copy. I've always liked how tender the sauerkraut makes the chicken and have never had anyone say they didn't like it. I recommend it to anyone who is looking for something different to do with their chicken. Thanks again for listing this!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

QUAIL925

Cooking Level: Expert

Home Town: Allison Park, Pennsylvania, USA

Living In: Devon, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2008

I grew up in Indiana and my mom started making this recipe when I lived at home. It is the best! I think its great you won a prize for it!! It does SOUND wierd, but it TASTES great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Julia

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Littleton, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2008

People seem to either love or hate this recipe, and I had no idea what I would think of it. Only thing I did differently was to omit the parsley. It smelled really good while it was cooking, but there wasn't that much flavor. It was ok, just rather bland. And 90 mins is too long. Mine were done in about 45 minutes.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

We're a bit of a 'Nigela Lawson' cook and not very good ones at that. We managed to pull this recipe off with sucess and it tasted great. Had it for New Years Day dinner infact. We couldn't get our hands on sauerkraut so we boiled fresh cabbage up and used that. We also exchanged the swiss cheese for grated cheddar cheese and the thousand island dressing was made from mixing equal parts of tomato ketchup and mayo together. Quick and simple to made and tasted yummy, served with boiled potatoes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cj & Simon

Cooking Level: Beginning

Living In: Christchurch, Canterbury, New Zealand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2007

Very easy, very moist....different, liked it, but not sure if I will make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2007

I made this recipe because it sounded so weird I had to try it. I have to admit it looks weird but both myself and my husband, (who's a picky eater) loved it! As far as presentation, the parsley adds a lot. Also, the dressing mellows out the kraut and the flavors blend nicely.When serving, I reccomend a veggie with color to brighten up the plate.Also, as others have mentioned, 90 minutes is way too long to cook. An hour was perfect. Next time, I am going to chop the chicken before baking and add either Canadian bacon or chopped prosciuto to make more of a cassarole.All in all, a very yummy dish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jyl Van Valkenburg

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Faribault, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2007

I love sauerkraut and thought this would be an awesome dish, but it just didn't have the taste I exprected. My husband thought it was pretty good though and he doesn't care for sauerkraut - so I gave it a three!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sushiboofay

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2007

Wow! This was delicious! I made it exactly as written and it came out perfect. I am one of those people that thinks everything taste better in a crock pot. Not this! This dish is wonderful as is, but the second time I made it I thought I would put it in the crock pot and it was horrid! I wouldn't recommend the crock pot for this dish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2007

I really liked this, I have made it twice. Once using a 1000 island recipe from this site and once with store bought. Both times it came out wonderful. My husband, who isnt a huge fan of 1000 island dressing, doesn't find it as appealing, but he loves sauerkraut and swiss cheese so its a good compromise. I think it looks quite lovely served up with parsley potatoes, and its super simple.

Was this review helpful? [ YES ]
1 user found this review helpful