Recipe by Paula
"This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good."
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skinless, boneless chicken breast halves
ground black pepper
1 (16 ounce) can
sauerkraut, drained and pressed
1 1/4 cups
thousand island salad dressing
chopped fresh parsley
This recipe was TRULY easy and quick! Although my husband merely tolerated it (not a sauerkraut fan), I loved it and will attempt to cut the recipe in half to make just for myself. The chicken was super moist, but as I thought 90 mins was a bit long to bake boneless breast I only baked for 60 mins and it was fully cooked. I also used chopped kraut to avoid the long strings. This is so attractive that it'd make a great "company" dish or "buffet" dish for a crowd! It really has a great tangy flavor, just as long as you enjoy sauerkraut! A winner!
This is great recipe for a variation make this into roll by pounding the breasts flat. Take the flat chicken breast and lay it flat lay a slice of corned beef then the cheese then the sauerkraut and roll it up. Place the rols in a dish preferably pyrex and bake. Instead of Thousand Island try serving it with Hollandaise sauce (just ladle over the individual rolls on each plate). If you serve ths with a pasta side & some broccoli or asparagus it makes a great meal and is very pleasing to the eye as well as the tongue!
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.
This recipe was awesome! We loved it, and my hubby couldn't get enough of it. I used almost twice the sauerkraut and mixed parsley, caraway seed and chopped onion to the sauerkraut before putting it on. I also used 9 slices of cheese. This is such a delicious recipe for anyone who loves reubens!!!thanks!
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!
This recipe made me ill.I love reubens,yet I could not stomach the smell of this cooking.I ate one bite and threw the whole pan away.I have no idea how anyone could win a prize with that recipe,but god bless ya!
I love this! It is so easy. The chicken comes out tender and I love the taste of the sauerkraut. I have made this three times already. The last time I only had cheddar cheese and about a quarter cup of thousand island. It still came out tasting delicious. I think the secret is to use good sauerkraut. Thank you. I will be adding this to our favorites.
I loved this recipe, but it wasn't a hit with my husband (but he's not a swiss cheese lover). I used fat free cheese and fat free thousand island dressing and since sauerkraut has no fat, this was a great Weight Watchers meal. I also reduced the cooking time to 60 minutes since the chicken breasts I used were not very thick. I definitely recommend this recipe for ease and for taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken Reuben
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 253
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