Best Chicken N Kraut Recipes

Chicken and Sauerkraut = Reuben image

Provided by Timothy H.

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 chicken breasts, skin removed
1 (32 ounce) bag sauerkraut, drained
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
1/2 teaspoon seasoning salt
2 -2 1/2 cups thousand island dressing
6 -8 slices swiss cheese

Steps:

Preheat grill on medium heat!
Rinse the chicken breast very well under cold water, pat dry.Mix all the ingredients in a small bowl, season both sides of the breast with all the spices. Grill for 10-15 minutes or until juices begin to run clear, remove from grill.
In a 3-4 QT casserole dish, make a layer of kraut on the bottom of the dish,about 1-11/2 inch deep. Put the chicken breast on top of the kraut.Add the rest of the kraut on top of the chicken breast. Depending on how much you like the taste of the thousand island dressing, spread it across the top layer of the kraut.Bake for 45-60 minutes covered.
The last 10 minutes of cooking, layer the cheese on top of the thousand island dressing.Remove lid, return to oven. Bake until the swiss cheese starts to turn a little golden in color.Remove and let rest for 5-10 minutes. Serve hot.

Chicken and Sauerkraut image

Provided by Shari2

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

16 ounces boneless skinless chicken breasts
2 cups sauerkraut
4 (1 ounce) slices swiss cheese
4 tablespoons reduced-fat thousand island dressing

Steps:

Chicken and Sauerkraut Cream Soup image

Provided by Bren in LR

Categories Chicken

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

1 chicken, about 2 1/2 pounds
6 -8 cups water
1 bay leaf
1 cup celery, finely chopped
1 cup onion, finely chopped
1 cup carrot, finely chopped
4 chicken bouillon cubes
1 1/2 cups whipping cream (or half and half)
1/4 cup butter
1/4 cup all-purpose flour
1 (14 ounce) can sauerkraut, chopped, rinsed and drained
salt
white pepper

Steps:

Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
Remove chicken and set aside until cool enough to handle. Remove and discard bay leaf. When chicken is cool, discard skin and bones. Cut meat into bite size pieces.
Set aside 1 cup of chicken broth from the pot.
Add celery, onion, carrot and bouillon cubes to broth in the pot.
Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
Reduce heat to low, stir in cream and bring mixture to a gentle simmer.
Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes.
Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly.
Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
Add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (Chopped sauerkraut is easier to eat with a spoon.).
Season to taste with salt and white pepper.