How To make Chicken Deli Casserole
1 32oz sauerkraut
rinsed and drained
1 cup low calorie Russian salad dressing
6 boned and skinned chicken breast halves
1 tablespoon prepared mustard
1 cup Swiss cheese :
shredded
fresh parsley
Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on about 1/3 cup of the dressing. Top with 3 chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving them.
Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender.
To serve, spoon the casserole onto 4 or 5 plates. Sprinkle 3 to 4 tablespoons of cheese over and drizzle about 1 tablespoon of the Russian dressing on top. Serve immediately, garnished with parsley.
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Today I will be showing you how to make a vintage recipe that is sure to be a crowd pleaser. This is Potato Chip Chicken Casserole. This recipe is made without any added veggies or seasonings therefore most kids and picky eaters will love it. Recipe link -
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Rice:
1 cup cooked rice
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1/2 bag frozen corn
1 can drained and rinsed black beans
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Rotisserie chicken-shredded
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