Chicken Reuben Casserole
Transform your dinner routine with this irresistible Chicken Reuben Casserole, a hearty twist on the classic sandwich! Juicy, seasoned chicken breasts are layered over tangy sauerkraut, smothered in creamy Thousand Island dressing, and topped with melted Swiss cheese for rich, indulgent flavor. The finishing touch? A perfectly crisp layer of buttery rye bread crumbs that adds a satisfying crunch to every bite. This comforting casserole is baked to golden perfection in just under an hour, making it an easy and delicious weeknight dinner idea. Serve it alongside a fresh salad or roasted veggies for a complete, crowd-pleasing meal that captures the essence of a deli-style Reuben sandwich! Perfect for fans of comfort food with a gourmet twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups sauerkraut
- 1 cup thousand island dressing
- 8 slices Swiss cheese
- 4 slices rye bread
- 2 tablespoons unsalted butter
- 1 teaspoon black pepper
- 0.5 teaspoon salt
- cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
Season the chicken breasts on both sides with salt and black pepper. Set aside.
Spread the sauerkraut in an even layer at the bottom of the prepared baking dish.
Place the seasoned chicken breasts over the sauerkraut, ensuring they are evenly spaced.
Spread the thousand island dressing evenly over the chicken breasts to coat them completely.
Top each chicken breast with Swiss cheese slices, overlapping slightly if necessary to cover the surface.
Place the rye bread slices in a food processor and pulse into coarse crumbs.
Melt the unsalted butter in a small skillet over medium heat. Add the rye bread crumbs to the skillet and toast for 3–5 minutes, stirring frequently, until golden brown and fragrant.
Sprinkle the toasted rye bread crumbs evenly over the cheese-topped chicken in the baking dish.
Cover the casserole loosely with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the topping is crispy and golden.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Pair with a side salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 7126 mg | 310% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 55.3 g | ||
| Protein | 295.6 g | 591% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2491 mg | 192% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3241 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
