Chicken Reuben Casserole

Here is something you can make for tonight if you have about an hour and a quarter before dinner, or you can make early and just reheat when needed.  Using chicken breasts instead of corned beef should make it healthier, I think.  I don’t really know though as determining the healthiness of food is outside my expertise.  Well, to be serious, cooking is outside my expertise, it is more of a hobby usually based on the help of others who do have an expertise.

Anyway, this works and I would expect that it works well with corned beef, ham, or turkey also but I haven’t tried those yet.

Ingredients:

·   Cooking Spray

·   4 boneless     Chicken Breasts (4 half breasts are fine if you would rather and they are large      enough for you

·   1/8 tsp            Black pepper

·   14 oz can        Sauerkraut

·   4 slices          Swiss Cheese

·   1 cup             Thousand Island Dressing

·   2 Tbl             Parsley

·   4 boneless     Chicken Breasts (4 half breasts are fine if you would rather and they are large enough for you

·   Cooking spray

Direction:

1.      Spray a good sized oven proof baking dish.  One large enough for your chicken.  Use two if you want.

2.      Cut the fat and skin off the chicken breasts, then wash them, and place in the baking dish.

3.      Wash your hands thoroughly.  Raw chicken can cause problems.

4.      Look into the oven and make sure nobody is storing anything in there.  I had some starter resting in mine once and forgot about it.  Oh well, it only takes about a week to start a new one.

5.      Pre-heat the oven to 350 degrees. 

6.      Place the sauerkraut over the chicken.  Use tongs so you don’t touch the raw chicken

7.      Place one slice of cheese over each chicken breast (or half breast if you are going that way)

8.      Pour the dressing over everything

9.      Cover the dish with foil and bake for 1 hour.  Poke it with a knife and if the juices run clear, it is ready.  If you really want to be safe, cut the largest piece in half and make sure that the inside isn’t red.  If you can save the chicken with a tourniquet then it really has a lot of time to go.  Maybe your oven isn’t working.  By the way, frozen chicken will take about a half hour longer.