Chicken Kraut Casserole

• 4 strips bacon
• 1/3 c. flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 c. onion, chopped
• 1 clove garlic
• 1/2 tsp. thyme
• 2 Tbsp. flour
• 1 1/2 tsp. sugar
• 1/2 Tbsp. Lawry's Choice seasoning
• 4 to 6 chicken breasts, halved
• 1 qt. jar or 2 (15 oz.) cans sauerkraut
• approximately 1 1/2 c. chicken broth

1. Fry bacon crisp, drain, then crumble.
2. Roll chicken in 1/3 cup of flour; brown in small amount of oil.
3. Using the same pan, saute onions, garlic and thyme.
4. Blend 2 tablespoons flour with onion mixture.
5. Gradually add chicken broth; cook until thickened.
6. Stir in bacon, kraut, sugar and seasonings; bring to a boil.
7. Pour into 9 x 13-inch baking dish.
8. Lay chicken on top; cover.
9. Bake at 350u0b0 for 50 to 60 minutes.
10. Uncover the last 15 minutes to brown.
11. May be frozen before baking.

bacon, flour, salt, pepper, onion, clove garlic, thyme, flour, sugar, chicken breasts, sauerkraut, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234179 (may not work)