Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 32oz sauerkraut-rinsed and
: drained
1 c low calorie Russian salad
: dressing
6 boned and skinned chicken
: breast halves
1 TB prepared mustard
1 c 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.

Recipe By : The Best Slow Cooker Cookbook Ever

Date: Mon, 28 Oct 1996 21:31:57
~0500

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