Chicken Deli Casserole - cooking recipe

Ingredients

1 (32 ounce) jar sauerkraut, drained well
1 cup Russian salad dressing
6 boneless skinless chicken breast halves
1 tablespoon prepared mustard (I sometimes use horseradish mustard)
1 cup shredded swiss cheese
1/4 cup grated sweet onion
1/4 cup diced celery
8 white button mushrooms, sliced
fresh parsley (to garnish)
sour cream (to garnish)

Preparation

Place half the sauerkraut in a 3 1/2 qr. slow cooker.
Drizzle on about 1/3 c of the dressing.
Top with 3 chicken breast halves and spread the mustard over the chicken.
Sprinkle the onion, celery and mushrooms over the mustard.
Top with remaining sauerkraut and chicken breasts.
Top with 1/2 c of the cheese.
Drizzle another 1/3 c dressing over the chicken.
Refrigerate the remaining dressing until serving time.
Put the lid on the slow cooker and cook on low setting about 3 1/2 - 4 hours or until chicken is cooked and tender.
To serve, spoon the casserole onto 5 or 6 plates.
Sprinkle 3 - 4 tbsp of the russian dressing on top.
Sprinkle on the remaining 1/2 c cheese divided between the plates.
Serve immediately garnished with parsley and dollop of sour cream (the parsley on top of the sour cream).