Slow Cooker Reuben-Style Chicken Casserole
2022-05-05- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
-
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(4.3 / 5)
4 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
253.4 -
Carbohydrates
12.8 g -
Cholesterol
80.0 mg -
Fat
8.0 g -
Fiber
0.4 g -
Protein
32.2 g -
Saturated Fat
3.5 g -
Serving Size
1 -
Sodium
447.3 mg -
Sugar
6.3 g -
Trans Fat
2.0 g -
Unsaturated Fat
0.5 g -
Potassium
30.2 mg
Slow cooker Reuben-style chicken casserole. This is an easy recipe for a slow cooker chicken casserole with a Reuben twist. It’s the perfect meal for a chilly night.
What is a Reuben-Style Chicken Casserole?
A Reuben-Style Chicken Casserole is a casserole that is made in a slow cooker. The chicken is first browned and then cooked with sauerkraut and Swiss cheese.
How to Make a Crock Pot Reuben Style Chicken Casserole Recipe with Cheese Sauce
Many people love a good Crock Pot recipe because it is easy to prepare and can be left unattended. Here is a recipe for a Crock Pot Reuben Style: Chicken Casserole Recipe with Cheese Sauce.
Crock Pot Reuben Style Chicken Casserole Recipe with Cheese Sauce Ingredients:
1 package of frozen cubed hash browns, thawed and drained
2 cans of cream of chicken soup (10 oz each)
1 package of shredded cheddar cheese (8 oz)
2 cups sour cream (16 oz)
2 packages of sliced deli corned beef, chopped into pieces
1 package of sliced Swiss cheese
Directions:-Mix soup, sour cream, and shredded cheese (in a separate bowl) together in a Crock Pot.
-Add chopped corned beef and diced Swiss cheese to the mixture.-Layer hash browns, corned beef, and sour cream mixture in a greased 9×13 baking dish.
-Top with Swiss cheese slices before baking.
– Cover with foil and cook on low for 1 hour.-Remove from the oven and lift the foil to let it brown slightly.
Slow Cooker Reuben-Style Chicken Casserole
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Ingredients
- 32 oz (640 ml) jar sauerkraut, rinsed and well drained
- 1 cup (250 ml) Russian salad dressing
- 1 ½ pouds (720 g) boneless and skinless chicken breasts
- 1 ½ tablespoons prepared mustard
- 6 slices low-fat rye bread, toasted
- 1 ½ cups nonfat shredded Swiss cheese
Method
Step 1
Grease the slow cooker with nonstick cooking spray.
Step 2
Place half of the sauerkraut in the bottom of the greased slow cooker. Drizzle with 1/3 cup of salad dressing. Top with 3 chicken breasts. Spread prepared mustard over the chicken. Top with remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup of salad dressing over the chicken.
Step 3
Cover the pot and cook on low-heat setting for 7-8 hours.
Step 4
Just before serving, toast the bread. Arrange a toasted bread slice on each plate. Top with cooked chicken breast, sauerkraut, and sauce. Sprinkle with shredded Swiss cheese and 1 tablespoon of dressing.
