Chicken Reuben Casserole

32 ounces sauerkraut (jar or bag) -- rinsed, drained
1 cup Russian dressing
6 boneless skinless chicken breast halves
1 tablespoon prepared mustard
1 cup shredded Swiss cheese

Layer half of the sauerkraut in the bottom of the pot. Pour 1/3 cup dressing over it; place 3 chicken breasts on top and spread the mustard on chicken. Top with the remaining sauerkraut and chicken breasts; pour another 1/3 cup of dressing over all and reserve the remaining 1/3 cup of dressing for serving.

Cover and cook on LOW for about 4 hours, or until chicken is cooked through and tender. Sprinkle Swiss cheese and cook until cheese is melted. Serve with reserved dressing.

This recipe yields 6 servings.

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