Reviewed: Aug. 21, 2008

I have made this recipe for years, and everyone always loves it. A couple of tips: I tried fat-free thousand island dressing a couple of times but it always separated at high heat and made the sauce runny, so now I just stick with the regular. I also use deli sauerkraut instead of canned because it tastes much less acidic and has better texture.

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Reviewer:

Terri O.

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

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Reviewed: Feb. 5, 2008

I love Reuben Chicken, but I pre-cook the chicken, then tear it into pieces before putting it in the baking dish. I rinse and squeeze the sauerkraut till it's pretty dry, and I cover that with overlapping swiss (although the last time I made it I didn't have much swiss so I used some shredded mozzerella and cheddar also, and it was still great). Then, of course, the thousand island. Something that is really terrific with this dish is corn muffins!!

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Reviewer:

Kim

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Reviewed: Jan. 22, 2008

This was really great! I made this lighter by making a fat-free reuben dressing from fat-free mayo, homemade pickle relish, and a bit of ketchup. Used a reduced fat cheese, and wow! Surprisingly good...this one is definitely a make-again!

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