Reviewed: May 3, 2012

Used shredded rotisserie chicken, drained Vclassic sauerkraut, swiss cheese and russian dressing from scratch layered in the same order in the crockpot for 4 hrs on low. Then served on grilled buttered french bread. Scrumptous! A hit even with the 3y.o. Thanks for another no fail recipe!

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Reviewer:

mom2vanshancass

Cooking Level: Intermediate

Reviewed: Mar. 24, 2012

I loved this. I had 3 chicken breasts which were HUGE, so I sliced them in half. So I had 6 pieces of chicken. Instead of 16 oz of the saurkraut the can I bought was 14 oz. And I miscalculated and used 16 oz of Thousand Island dressing instead of the recommended 12 oz. I cooked it on 325 degrees for 90 minutes, and it was perfect. Tangy, and unique tasting. I served mine with a baked potato. Delicious. Easy because you just stick it in the oven and dinner is ready in an hour and a half.

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misgapeach

Reviewed: Feb. 12, 2012

This recipe sounded weird to me, but it is actually delicious! We used boneless thighs instead, and served it with simple boiled potatoes. It's tangy!

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Reviewer:

davincigrrrl

Reviewed: Jan. 15, 2012

Great dish!! As others suggested, I did cut down on the sauerkraut. However, I did layer some sauerkraut in the pan, then added the chicken breast then put a little more sauerkraut on top of the chicken. I cooked the chicken for 30min. before I added the thousand island dressing and cheese, this kept it from drying out completely. I also added garlic salt to my chicken. I will definitely make this again.

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Reviewer:

ftprincess

Reviewed: Mar. 14, 2011

This is a ten star recipe! One of our favorite! I love to use the Bavarian style of kraut!

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Reviewer:

Shelley

Cooking Level: Intermediate

Living In: Swartz Creek, Michigan, USA

Reviewed: Dec. 10, 2010

i LOVE reubens....but, i thought this was just okay. it wasn't disgusting but the leftovers are being passed up....don't think i'll make it again. next time i'd rather just make reubens, even if it's with chicken instead of corned beef.

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Reviewer:

Gina

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Oct. 3, 2010

Very good. Made my own Thousand Island, and used chicken breast tenders, but worth the effort.

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Reviewer:

Maggie

Reviewed: Aug. 14, 2010

We did not care for this. Surprising, because we like all the ingredients by themselves and with other things; But for us, they did not taste good together in this casserole recipe; So, I ended up using the left-over chicken in another recipe (the chicken was moist and easy to shred).

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Reviewer:

Sue

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Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Jun. 5, 2010

Love this recipe, have made it lots of time! The chicken is always so tender and moist. You can use other cheeses too if you don't care for swiss. I serve it with garlic mashed potatoes and a veggie, yum!!

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Reviewer:

jnelson

Cooking Level: Expert

Home Town: Fredericksburg, Virginia, USA

Reviewed: Apr. 18, 2010

After looking for a recipe to use up leftover sauerkraut, I decided on this. It was very quick to prepare and easy to make. My husband (like others) does not like Reubens, however he did like this, although asked when I make it again not to put so much Thousand Island dressing and sauerkraut on his. 60 minutes was all I baked it for.

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