Reviewed: Apr. 5, 2007

I liked this recipe, but the one my Mom gave me was you use slaw mix and mis that with the sauerkraut, which makes it less sour. Also you can use Munster, provalone, or mozzarella cheese. They are all yummy!!

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Stacie

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Reviewed: Mar. 28, 2007

I love reubens so much, so I thought this recipe was great. Plus its healthier without out the bread!

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littleAKmom

Cooking Level: Intermediate

Living In: Wasilla, Alaska, USA

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Reviewed: Feb. 7, 2007

Use red kraut instead of the usual saurkraut. Add cheese the last five minutes of cooking. Yummy!

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Dulci

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Reviewed: Feb. 3, 2007

Love this recipe! I've made it often, and always use mozzerella cheese instead of the swiss. The chicken comes out really moist. It doesn't need 90 minutes if you use thawed chicken breasts.

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Jane G.

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Reviewed: Jan. 4, 2007

Even a friend who has never had a Reuben and says she doesn't like sauerkraut enjoyed this! It was soupier than I had pictured, but maybe I could have drained the sauerkraut better. We plan to make chicken Reuben sandwiches with the leftovers. Thanks for a great new combination!

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GRKaters

Cooking Level: Expert

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Reviewed: Dec. 22, 2006

Go ahead, try it! It does sound strange, but it is good! Follow the recipe closely; once i ruined it by using too much dressing!

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Dana Scott Garrett

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Bumpass, Virginia, USA

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Reviewed: Dec. 4, 2006

Great recipe, made it many times over. My fussy 7 year old even loves it.

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KASSANDRARAYNE

Cooking Level: Expert

Home Town: Oshawa, Ontario, Canada

Living In: Dieppe, New Brunswick, Canada

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Reviewed: Apr. 21, 2006

Good and different but only cook 60 minutes.

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mbgirl

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Reviewed: Apr. 17, 2006

Chicken is chicken. I liked this because it was different. Good flavor. Will make again.

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Bill B.

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

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Reviewed: Mar. 6, 2006

This was ok. Obviously way too long to cook chicken.

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MOLSON7

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Reviewed: Feb. 26, 2006

Our Family Loved this recipe, even my 16 year old. At first look, the chicken and sauerkraut didn't sound too appetizing, but it was great. I used a whole jar of Kraut. I think I'll try it in the crockpot next time.

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Karri

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Flower Mound, Texas, USA

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Reviewed: Jan. 22, 2006

I had the recipe for this a while ago but lost it. I was, and always have been craving to have recipe again. Thank you so much for it! This is truely the BEST!!!!!!!

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SGTPEPER

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Reviewed: Jan. 19, 2006

I am a big fan of all of the ingredients, but the casserole was a disappointment for all of us.

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sclisa

Cooking Level: Intermediate

Home Town: Rock Hill, South Carolina, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Jan. 14, 2006

HORRIBLE!!! I have no idea how it took the $10,000 prize. It tasted like when I throw up, seriously. I couldn't taste the chicken. I think it was the swiss cheese. Next time (if there will even be a next time, probably when i'll be desperate to eat) i'll put chedar instead of the swiss.Also it only took me 1 hour to bake it. The 90 mins. are too much.

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Mustang Cheerleader !

Cooking Level: Expert

Home Town: Prague, Hlavní Mesto Praha, Czech Republic

Living In: Oceanside, California, USA

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Reviewed: Oct. 24, 2005

What a great dish. VERY easy prep and very flavorful. My husband asked me to put in my review, it needs more sauerkraut. Thanks for a yummy dinner.

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2boysmom

Cooking Level: Beginning

Home Town: Suffield, Connecticut, USA

Living In: Enfield, Connecticut, USA

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Reviewed: May 4, 2005

Very good. I will use more cheese next time (the more the better!) And make sure you don't rinse the kraut.

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KARRIEMC

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Reviewed: Feb. 22, 2005

If you like saurkraut and/or reuban sandwiches, you'll like this. My family thought it was great. I've made this on a number of occasions and we haven't gotten tired of it.

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PIAM3

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Reviewed: Jan. 30, 2005

Saw this once on a cooking show and have made it regularly. Excellent over rice!

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COREYRDC

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Reviewed: Oct. 28, 2004

Both my husband and I really like this recipe as long as we didn't eat too much of it. It can become a litte over powering with all the sauerkraut and Thousand Island Dressing. In order to soak up some of the juices, I topped the caserole with rye bread cubes near the end of the cooking time. This made it even more authentically Reuben.

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AshleyH

Cooking Level: Expert

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Reviewed: Apr. 15, 2004

This was really good. I used low-fat dressing and provolone cheese and only baked it for about an hour. Totally juicy and yummy. Thanks, Paula.

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ANGIE M.

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Baked Chicken Reuben

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