Crockpot Rueben Casserole
Serves 6

INGREDIENTS:
2 bags (16 ounces each) sauerkraut, rinsed and drained
1 cup light or low calorie Russian salad dressing, divided
6 boneless chicken breast halves, without skin
1 tablespoon prepared mustard
4 to 6 slices Swiss cheese
fresh parsley, for garnish, optional

PREPARATION:
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 6 plates.
Top each with a slice of cheese and drizzle with a few teaspoons of
the Russian dressing.
Serve immediately, garnished with fresh parsley, if desired.

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