Kraut and Swiss Chicken Casserole

Name: Kraut and Swiss Chicken Casserole
Cuisine: American
Ingredients: 1 Pack chicken deskinned bones optional. (8-10 thighs); 1 lg bag sauerkraut; 2 box stove top sage stuffing mix; 1/2 lb thin sliced Swiss Cheese; 1 can chicken stock/broth

Bren @jerzygyrll

Maryland

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

Bren @jerzygyrll

Maryland

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

Saved

Ingredients

1 Packchicken deskinned bones optional. (8-10 thighs)
1lg bag sauerkraut
2 boxstove top sage stuffing mix
1/2 lbthin sliced Swiss Cheese
1 canchicken stock/broth

Saved

Steps

1

Put the chicken a casserole dish and put in the oven. Cover and bake it until done. DO NOT SEASON IT.
2

Remove casserole dish of 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 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 swiss on the chicken the layer 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 can 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.