Chicken Reuben Casserole

• 1 1/4 cups water
• 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top(R))
• 1 (20 ounce) can sauerkraut, drained
• 1 (16 ounce) package skinless, boneless chicken breast halves, cut into bite-size pieces
• 8 ounces shredded Swiss cheese
• 4 ounces shredded Cheddar cheese
• 1/2 (16 ounce) bottle French salad dressing, or to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring water to a boil in a saucepan. Stir stuffing mix into the water, place a lid on the saucepan, and remove pan from heat. Let sit until the stuffing is thickened, about 5 minutes. Fluff stuffing with a fork.
3. Mix sauerkraut, chicken, Swiss cheese, and Cheddar cheese together in a large bowl. Stir enough French dressing into the sauerkraut mixture to moisten to your liking; spread into a casserole dish. Spread stuffing over the sauerkraut mixture.
4. Bake in the preheated oven until browned along the edges, about 25 minutes.

water, sauerkraut, swiss cheese, cheddar cheese, salad dressing

Taken from www.allrecipes.com/recipe/241567/chicken-reuben-casserole/ (may not work)