Chicken Rueben Casserole
 

Chicken Rueben Casserole

1.5 pounds boneless skinless chicken breasts, cooked and diced (I grilled mine for extra flavor)
2 pkgs dried corned beef (Buddigs), chopped
1 14 oz. can sauerkraut, drained VERY WELL
1/2 pound swiss cheese, shredded
1 Tbs caraway seeds

Layer ingredients in a 2 quart rectangle casserole dish as listed, sprinkle with caraway, and bake at 375 for 30 minutes or until cheese is melted and bubbly.

**Be sure your kraut is almost dry before layering or you will end up with extra juice in the bottom of the casserole.

This turned out EXCELLENT. To save some carbs and calories, the cheese amount could easily be cut back.

Serves 6
381 calories
4.1 net carbs

I will be trying this one out VERY soon!
Been goofing around trying to make something that comes close to a Rueben, but with limited success. This one sounds like it will do the trick!

Yum! Yum! Can't wait to try this one.
Thanks Becki!

I think the key is the caraway mimicking the rye bread taste! If you can afford the extra carbs/calories, finding an LC recipe for thousand island dressing and putting a little on top before serving would be good too. :yum:

BTW, I was not too careful about getting the extra juice out of my kraut, and just drained the extra fluid off when it came out of the oven.

You just answered my next question. I forgot to get the caraway and only got one pack of beef.
I think I will just wait till I get those and then make it. Looking forward to it.

Hey Becki,
When I first began this WOL I had a craving for a Rueben. So I did the same as you except the chicken. That makes is sound even better and more filling...yum! Will try that this weekend :)

Every time I see this, I drool.

Dried corned beef... I can't recall ever seeing this! Is it a common thing? Is that what they use for what we used to call $hit on a shingle?

I use 2 packages of these:



Any corned beef will do actually, but I find the stuff in the deli way too expensive for casserole use. The Buddig packs are <$1 each. HTH :)

this was wonderful! i made it for dinner last night and actually just finished eating some for lunch. i bought 1/2lb corned beef from the deli because i didn't even realize they made packaged.

4beans4me- i think i'm going to just follow you around this message board and cook whatever you're having because so far i've loved all your recipes.

you should post daily menus with all the recipes :) lol

thanks for this one though.. and the pumpkin bars.. and the spicy pumpkin cream muffins.. and i could probably go on. yum that's all i have to say.

I made this last night and it was yummy. Somehow missed the part about dicing the chicken, which would have been better. Couln't find the Budig corned beef in any store here. Had to use the deli stuff. Grrr!
I did use 1/2 the amount of cheese and didn't miss it.
Glopped together a little mayo, tomato paste, vinegar, splenda, and chopped pickle for a passable 1000 island.
I'll def. make this again!

Oh this sounds soooo good!!!

This just came out of the oven and it is goood!
It needs some thousand island dressing as it is a little dry. I didn't have the making for homemade dressing so just added a dollop of mayo.

to make thousand island dressing just mix up some LC ketchup, mayo, and some relish. i always add a dash of worcetshire sauce and white vinegar also.

I made this twice now. The first time I followed the recipe and it was a bit dry. The second time I added some sour cream with the sauerkraut and spread it on as a layer.... MUCH better!

Also, I made 1000 island dressing too...
Mayo
Ketchup
dill pickle relish ( lower in carbs than sweet pickle relish)
onion powder
garlic powder
splenda

-Beverly