Baked Chicken Reuben: A Delicious Twist on a Classic Sandwich
Are you a fan of the classic Reuben sandwich? The tangy sauerkraut, the savory corned beef, the creamy Russian dressing, all melted together with Swiss cheese on grilled rye bread – it’s a flavor explosion in every bite. But what if you could enjoy those same incredible flavors in a slightly lighter, healthier, and equally satisfying way? Enter the Baked Chicken Reuben! This recipe takes the beloved Reuben concept and transforms it into a comforting and crowd-pleasing baked dish, perfect for weeknight dinners or weekend gatherings.
This Baked Chicken Reuben is a delicious and simple dinner or appetizer that you will make again and again. This is also a great meal to bring to potlucks, tailgates, or parties because it is easy to transport.
Why You’ll Love This Baked Chicken Reuben Recipe
* **Deconstructed Reuben Flavors:** All the flavors you love from a Reuben sandwich, but in a baked casserole format.
* **Easy to Make:** Simple ingredients and straightforward steps make this a breeze to prepare.
* **Great for Meal Prep:** You can assemble the casserole ahead of time and bake it when you’re ready to eat.
* **Versatile:** Easily customizable to suit your preferences and dietary needs.
* **Crowd-Pleasing:** A guaranteed hit with family and friends.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather the ingredients. Here’s what you’ll need:
* **Chicken Breasts:** Boneless, skinless chicken breasts are the base of this dish. You’ll need about 2-3 medium-sized breasts.
* **Sauerkraut:** Look for good-quality sauerkraut, preferably one that’s not too sour. Drain it well before using.
* **Russian Dressing:** This is a key component of the Reuben flavor profile. You can use store-bought or make your own (recipe below!).
* **Swiss Cheese:** Adds a nutty, creamy element to the dish. Sliced Swiss cheese is ideal.
* **Rye Bread:** This is what you can use for toppings, or even cube it to use as croutons. Sourdough or pumpernickel bread works well too.
* **Butter:** Used for sautéing the rye bread cubes (optional, but highly recommended).
* **Olive Oil:** For drizzling over the chicken.
* **Salt and Pepper:** To season the chicken and sauerkraut.
* **Optional Garnishes:** Fresh parsley, chopped scallions, or a sprinkle of caraway seeds.
## Homemade Russian Dressing Recipe
While you can certainly use store-bought Russian dressing, making your own is surprisingly easy and tastes so much better! Here’s a simple recipe:
* 1/2 cup mayonnaise
* 2 tablespoons ketchup
* 1 tablespoon sweet pickle relish
* 1 tablespoon prepared horseradish
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon paprika
* Pinch of salt and pepper
Combine all ingredients in a bowl and mix well. Taste and adjust seasonings as needed. Store in an airtight container in the refrigerator for up to a week.
## Step-by-Step Instructions
Now that you have all your ingredients ready, let’s get started on making this delicious Baked Chicken Reuben!
**Preparation is Key!**
* Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
* Pat the chicken breasts dry with paper towels. This will help them brown better.
* Drain the sauerkraut well to remove excess moisture. This will prevent the casserole from becoming soggy.
**Step 1: Prepare the Chicken**
1. Place the chicken breasts in the prepared baking dish. Drizzle with olive oil and season with salt and pepper.
2. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). You can use a meat thermometer to ensure accuracy.
3. Remove the chicken from the oven and let it rest for a few minutes. This will help the juices redistribute, resulting in more tender and flavorful chicken.
**Step 2: Assemble the Reuben Layers**
1. Shred the cooked chicken breasts using two forks. Distribute the shredded chicken evenly in the baking dish.
2. Top the chicken with the drained sauerkraut, spreading it in an even layer.
3. Generously spread the Russian dressing over the sauerkraut. Make sure to cover the entire surface for maximum flavor.
4. Arrange the Swiss cheese slices over the Russian dressing, covering as much of the surface as possible.
**Step 3: Add the Crunchy Topping (Optional)**
1. While the chicken is baking, prepare the rye bread topping. Cut the rye bread into small cubes.
2. Melt the butter in a skillet over medium heat. Add the rye bread cubes and cook, stirring frequently, until golden brown and crispy. Season with a pinch of salt.
3. Sprinkle the toasted rye bread cubes over the Swiss cheese.
**Step 4: Bake to Perfection**
1. Return the baking dish to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly and the topping (if using) is golden brown.
2. Remove from the oven and let it cool for a few minutes before serving.
**Step 5: Garnish and Serve**
1. Garnish with fresh parsley, chopped scallions, or a sprinkle of caraway seeds, if desired.
2. Serve warm and enjoy!
## Tips and Variations
* **Use Rotisserie Chicken:** For an even quicker and easier option, use shredded rotisserie chicken instead of baking chicken breasts. This is a great way to save time on busy weeknights.
* **Add Corned Beef:** For a more authentic Reuben flavor, add a layer of sliced corned beef between the chicken and the sauerkraut. This will amp up the savory and salty notes of the dish.
* **Substitute Turkey:** If you’re not a fan of chicken, you can easily substitute turkey breast. The flavor will be slightly different, but still delicious.
* **Make it Vegetarian:** For a vegetarian option, replace the chicken with sliced portobello mushrooms or marinated tempeh. Both will add a meaty texture and flavor to the dish.
* **Spice it Up:** Add a pinch of red pepper flakes to the Russian dressing for a little heat.
* **Use Different Cheese:** If you don’t have Swiss cheese on hand, you can use Gruyere, Emmental, or even provolone.
* **Serve with Sides:** This Baked Chicken Reuben is delicious on its own, but you can also serve it with a side of coleslaw, potato salad, or a simple green salad.
* **Low Carb Option:** Skip the rye bread topping and serve over cauliflower rice.
## Make Ahead Instructions
This Baked Chicken Reuben is a great make-ahead dish! You can assemble the casserole up to 24 hours in advance and store it in the refrigerator. When you’re ready to bake, simply add the topping (if using) and bake as directed.
## Storage and Reheating Instructions
* **Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat in the oven at 350°F (175°C) until heated through, or microwave in individual portions.
## Serving Suggestions
This Baked Chicken Reuben is a versatile dish that can be served as a main course, an appetizer, or even a party snack. Here are a few serving suggestions:
* **As a Main Course:** Serve with a side of coleslaw, potato salad, or a simple green salad for a complete and satisfying meal.
* **As an Appetizer:** Cut the baked Reuben into squares and serve as a party appetizer. Provide toothpicks or small plates for easy serving.
* **As a Sandwich Filling:** Spoon the baked Reuben mixture onto toasted rye bread for a deconstructed Reuben sandwich experience.
* **Over Mashed Potatoes:** For a comforting and hearty meal, serve the baked Reuben over mashed potatoes.
## Nutritional Information (approximate)
* Calories: 450-550 per serving (depending on ingredients and portion size)
* Protein: 35-45 grams
* Fat: 25-35 grams
* Carbohydrates: 20-30 grams
## Variations of the Recipe with measurements and different ingredients:
Here are some detailed variations on the Baked Chicken Reuben recipe, including specific measurements and alternative ingredients:
**1. Classic Baked Chicken Reuben (Detailed):**
* **Ingredients:**
* 2 large boneless, skinless chicken breasts (about 1.5 lbs)
* 1 tbsp olive oil
* Salt and pepper to taste
* 1 (14 oz) can sauerkraut, drained well
* 1 cup Russian dressing (store-bought or homemade – see separate recipe)
* 8 oz Swiss cheese, sliced
* 4 slices rye bread, cubed (for topping)
* 2 tbsp butter, melted (for topping)
* Optional: 1 tbsp caraway seeds for garnish
* **Instructions:**
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Season chicken breasts with salt and pepper, then drizzle with olive oil. Bake for 20-25 minutes, or until cooked through (internal temp of 165°F/74°C).
3. Shred the chicken with two forks and spread evenly in the baking dish.
4. Top with drained sauerkraut, followed by an even layer of Russian dressing.
5. Arrange Swiss cheese slices over the dressing.
6. In a separate skillet, sauté rye bread cubes in melted butter until golden brown and crispy. Sprinkle over the cheese.
7. Bake for 10-15 minutes, or until cheese is melted and bubbly and the topping is golden brown.
8. Garnish with caraway seeds (optional) and serve warm.
**2. Reuben with Corned Beef and a Twist:**
* **Ingredients:**
* 1 lb boneless, skinless chicken breasts
* 8 oz sliced corned beef (thinly sliced)
* 1 tbsp olive oil
* Salt and pepper to taste
* 1 (14 oz) can sauerkraut, drained well
* 3/4 cup Thousand Island dressing (for a slightly sweeter flavor)
* 6 oz Swiss cheese, sliced
* 1/4 cup chopped fresh parsley for garnish
* **Instructions:**
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Bake seasoned chicken as per classic recipe.
3. Shred chicken and layer into baking dish. Top with corned beef slices.
4. Spread drained sauerkraut over the corned beef, then drizzle with Thousand Island dressing.
5. Arrange Swiss cheese slices on top and bake for 10-15 minutes, until cheese is melted.
6. Garnish with fresh parsley before serving.
**3. Vegetarian Reuben Bake (Portobello Mushroom):**
* **Ingredients:**
* 1.5 lbs portobello mushrooms, sliced
* 2 tbsp olive oil
* 1 tbsp balsamic vinegar
* Salt and pepper to taste
* 1 (14 oz) can sauerkraut, drained well
* 1 cup vegan Russian dressing (or regular, if not vegan)
* 8 oz vegan Swiss cheese slices (or regular Swiss)
* 4 slices rye bread, cubed for topping (optional – can also use gluten free bread)
* 2 tbsp vegan butter (or regular butter), melted
* **Instructions:**
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Sauté sliced portobello mushrooms in olive oil and balsamic vinegar until softened (about 8-10 minutes). Season with salt and pepper.
3. Layer the sautéed mushrooms in the baking dish.
4. Top with drained sauerkraut, followed by Russian dressing.
5. Arrange vegan Swiss cheese slices over the dressing.
6. Prepare rye bread topping as in the classic recipe, if using.
7. Bake for 10-15 minutes, or until cheese is melted and bubbly and the topping is golden brown.
**4. Spicy Chicken Reuben Bake:**
* **Ingredients:**
* 1 lb boneless, skinless chicken breasts
* 1 tbsp olive oil
* Salt and pepper to taste
* 1/4 tsp cayenne pepper (or more, to taste)
* 1 (14 oz) can sauerkraut, drained well
* 1 cup Russian dressing (mixed with 1 tbsp sriracha for extra heat)
* 8 oz Pepper Jack cheese, sliced (for a spicier cheese)
* 4 slices rye bread, cubed for topping
* 2 tbsp butter, melted
* **Instructions:**
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Season chicken breasts with olive oil, salt, pepper, and cayenne pepper. Bake until cooked through.
3. Shred chicken and spread into baking dish.
4. Top with drained sauerkraut, followed by spicy Russian dressing.
5. Arrange Pepper Jack cheese slices over the dressing.
6. Prepare rye bread topping as usual.
7. Bake for 10-15 minutes, until cheese is melted and bubbly.
**5. Low-Carb Reuben Bake:**
* **Ingredients:**
* 1 lb boneless, skinless chicken breasts
* 1 tbsp olive oil
* Salt and pepper to taste
* 1 (14 oz) can sauerkraut, drained well
* 1 cup sugar-free Russian dressing (or regular, if not concerned about carbs)
* 8 oz Swiss cheese, sliced
* 1 head cauliflower, riced (about 4 cups)
* 2 tbsp butter
* **Instructions:**
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Bake seasoned chicken until cooked through. Shred chicken and spread into baking dish.
3. Top with drained sauerkraut, followed by Russian dressing.
4. Arrange Swiss cheese slices over the dressing.
5. While the chicken is baking, sauté the cauliflower rice in melted butter until slightly softened.
6. Instead of bread topping, consider adding some crushed pork rinds over the cheese before baking for added crispiness.
7. Bake for 10-15 minutes, until cheese is melted and bubbly.
8. Serve the Reuben bake over the sautéed cauliflower rice.
These variations offer a good starting point for customizing the recipe to your liking. Remember to adjust seasoning and ingredient amounts to suit your taste preferences!
## Frequently Asked Questions (FAQs)
* **Can I use different types of bread for the topping?**
* Yes, you can use other types of bread such as sourdough or pumpernickel. Just make sure to cube them and toast them until crispy.
* **Can I make this recipe ahead of time?**
* Yes, you can assemble the casserole ahead of time and store it in the refrigerator. When you’re ready to bake, simply add the topping (if using) and bake as directed.
* **How do I store leftovers?**
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
* **Can I freeze this recipe?**
* While you can freeze this recipe, the texture of the sauerkraut and the Russian dressing may change slightly. It’s best to enjoy it fresh or store leftovers in the refrigerator.
## Conclusion
The Baked Chicken Reuben is a delicious and easy way to enjoy the flavors of a classic Reuben sandwich in a comforting and satisfying baked dish. With its simple ingredients and customizable options, this recipe is sure to become a new family favorite. So, give it a try and let me know what you think in the comments below!
Enjoy your meal!