Crock Pot Chicken Reuben Casserole

• 2 (16 ounce) bags sauerkraut, rinsed and drained
• 1 cup light thousand island dressing, divided
• 6 boneless chicken breast halves, without skin
• 1 tablespoon prepared mustard
• 4 -6 slices swiss cheese
• fresh parsley, for garnish (optional)

1. Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on about 1/3 cup of the dressing.
2. Top with 3 chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts.
3. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving them.
4. Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender.
5. 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.
6. Serve immediately, garnished with fresh parsley, if desired.

bags sauerkraut, chicken breast halves, mustard, swiss cheese, fresh parsley

Taken from www.food.com/recipe/crock-pot-chicken-reuben-casserole-180007 (may not work)