Kraut and Swiss Chicken Casserole

Literally a random concotions I created and suprisingly the kids and beg for it!


  1. 1 Pack chicken deskinned bones optional. (Feeds 4/about 8 thigh)
  2. 1 bag sauerkraut
  3. 1 box stove top sage stuffing mix
  4. 1/2 lb semi thick sliced Swiss Cheese
  5. 1 can chicken stock/broth


  1. Put the chicken a casserole dish and put in the oven and bake it until done. DO NOT SEASON IT.

  2. Remove casserole dish if chicken and drain out any grease. Put chicken back in the dish.

  3. Thoroughly drain out the sauerkraut and put in a large bowl. Pour the box of DRY stuffing onto the sauerkraut and mix evenly.

  4. Remove can of boiling stock and slowly pour onto the the stuffing/kraut mixture. Use enough the stuffing is crumbly moist but not sopping wet and not dry.

  5. Place the stuffing mixture on top of the chicken and put back into the oven (@350°) until top of stuffing feels crispy. Remove from oven layer the Swiss cheese on top covering it evenly and place back into oven until cheese is melty and enjoy! You cam always add extra cheese to the top as when you scoop out the casserole the cheese doesn’t always seem thick enough when on your plate.

Source: Read Full Article