Chicken Sauerkraut Potato Bake Recipe - Allrecipes.com
Chicken Sauerkraut Potato Bake Recipe
  • READY IN ABOUT 2 hrs

Chicken Sauerkraut Potato Bake

Recipe by  

"This very simple chicken and sauerkraut casserole is surprisingly delicious. Be sure to serve it with good dark bread and nice cold beer."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat garlic and butter in a small skillet over medium heat. Cook and stir until garlic softens, about 2 minutes. Reserve.
  3. Spoon the sauerkraut into the bottom of a 9x13 inch baking dish; top with the chicken pieces. Scatter potatoes around the chicken, and sprinkle with the cooked garlic. Spoon some of the sauerkraut over the top of the chicken. Cover dish with aluminum foil.
  4. Bake in preheated oven until the chicken cooked through, and very tender, about 1 1/2 hours.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 35 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2009

I am the recipe submitter. This recipe is meant to be made with raw cutup chicken. It's very tasty when made as written.

 
Most Helpful Critical Review
Feb 04, 2011

This was terrible. I chose one star because I had to to be able to submit my review. I would not suggest this to anyone. It tasted awful and will stink your entire house up while cooking.

 

13 Ratings

Aug 03, 2009

I used real new potatoes instead of canned and it worked out great. My 4 year old loved it and it was incredibly easy to make.

 
Jan 03, 2011

This tasted great. It took way longer for mine to get done. Probably because my free range chicken weighed almost 6 pounds and I used fresh potatoes. Great recipe though!

 
Mar 10, 2011

I altered this a bit by using chicken thighs, which I browned before adding to the casserole, and adding chopped fresh cabbage along with a thinly sliced raw potato and the sauerkraut. I also added a little chicken broth and some water before baking since I didn't have any tin foil to cover it. It baked in about 70 minutes and tasted wonderful! It's definitely comfort food but also pretty healthy, especially with the extra cabbage. The only thing I'd do differently when I make it again is double the garlic.

 
Aug 23, 2010

I dont know what I did wrong but my husband took one bite and ordered pizza,

 
Aug 09, 2010

This is the best, moistest chicken you can imagine. I have been making this for years & now my children & Grand children are making it too. The only difference in the way I make it is... I use a whole chicken, stuff the sauerkraut inside & around the chicken. Roast it until the chicken is done ( the juice runs clear when poked by the thigh) I serve it with mashed potatoes & mix the sauerkraut in( on my plate) You can;t get any better than this. ALL the flavors blend together to make a wonderful tasting meal.

 
Aug 24, 2009

Well I shredded a store bought pre-cooked chicken and this recipe did not turn out well. It needed something else and maybe less kraut. The kraut was very overwhelming.

 

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Nutrition

  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 1245 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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