Sauerkraut and Chicken Casserole: The Best Sauerkraut and Chicken Casserole Recipe from Cook'n

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	Sauerkraut and Chicken Casserole

Serves: 4

Print this Recipe

Four fully cooked smoked pork loin chops can be used in place of the chicken. Reduce baking time to about 30 minutes, or until pork and sauerkraut are hot. Serve with buttered, boiled potatoes and string beans.

   1 (17-ounce) jar sauerkraut, drained
   4 boneless skinless chicken breast halves (about 1 pound)
   1 teaspoon garlic powder
   3/4 cup barbecue sauce

Heat oven to 350°. Spread sauerkraut evenly in bottom of ungreased rectangular baking dish, 11x7x1 1/2 inches. Place chicken on sauerkraut; sprinkle with garlic powder. Spread barbecue sauce over chicken. Cover and bake about 1 hour or until juice of chicken is no longer pink when centers of thickest pieces are cut.
1 Serving: Calories 190 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 70mg; Sodium 1190mg; Carbohydrate 11g (Dietary Fiber 3g); Protein 27g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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