Baked Chicken Reuben

Baked Chicken Reuben

Paula 0

"This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good."

Ingredients 1 h 35 m {{adjustedServings}} servings 446 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1306 mg
  • 52%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
  3. Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.
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Reviews 84

  1. 106 Ratings


This recipe was TRULY easy and quick! Although my husband merely tolerated it (not a sauerkraut fan), I loved it and will attempt to cut the recipe in half to make just for myself. The chicken was super moist, but as I thought 90 mins was a bit long to bake boneless breast I only baked for 60 mins and it was fully cooked. I also used chopped kraut to avoid the long strings. This is so attractive that it'd make a great "company" dish or "buffet" dish for a crowd! It really has a great tangy flavor, just as long as you enjoy sauerkraut! A winner!


Both my husband and I really like this recipe as long as we didn't eat too much of it. It can become a litte over powering with all the sauerkraut and Thousand Island Dressing. In order to soak up some of the juices, I topped the caserole with rye bread cubes near the end of the cooking time. This made it even more authentically Reuben.


This is great recipe for a variation make this into roll by pounding the breasts flat. Take the flat chicken breast and lay it flat lay a slice of corned beef then the cheese then the sauerkraut and roll it up. Place the rols in a dish preferably pyrex and bake. Instead of Thousand Island try serving it with Hollandaise sauce (just ladle over the individual rolls on each plate). If you serve ths with a pasta side & some broccoli or asparagus it makes a great meal and is very pleasing to the eye as well as the tongue!