St. Agnes Hospital Baked Chicken Reubenoff
A creamy, savory baked chicken casserole with tangy sauerkraut and Swiss cheese, finished with a crisp onion topping—comforting, family‑friendly, and perfect for quick weeknight dinners.
Ingredients
Instructions
- Preheat oven to 350° F.
- Grease an 11 x 7‑inch baking dish.
- In a bowl, combine Bisquick baking mix, milk, vegetable oil, one tablespoon Thousand Island dressing, and eggs; mix until smooth.
- Spread the batter evenly in the prepared dish.
- Layer the remaining ingredients—cooked chicken, sauerkraut, shredded Swiss cheese, and Thousand Island dressing—over the batter, leaving the onions for later.
- Bake uncovered for 30 minutes or until the edges turn golden brown.
- Remove from oven, top with sliced onions, and bake an additional 3 minutes.
- Let rest briefly before serving.
Tips & Substitutions
For a lighter version, consider using low-fat milk and reduced-fat Swiss cheese. If you don't have Thousand Island dressing, a mix of mayonnaise, ketchup, and relish can serve as a substitute. Ensure the sauerkraut is well-drained to avoid excess moisture in the dish. Mixing in some chopped green onions into the batter can add a nice flavor boost.
Serving Suggestions
This dish pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. A side of roasted potatoes or a light pasta could also complement the rich flavors. For a heartier option, serve with a slice of crusty bread to soak up the delicious sauce. Consider pairing with a light white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat in the oven at 350°F for about 10-15 minutes until warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of St. Agnes Hospital Baked Chicken Reubenoff contains roughly 734 calories, with 18g protein, 114g carbohydrates, and 24g fat. It is an excellent source of calcium (54% of the Daily Value), iron (44% of the Daily Value), and protein (35% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1045mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken in this recipe?
No, it is best to use cooked chicken for this recipe. If you only have raw chicken, cook it thoroughly before adding it to the dish. You can also use rotisserie chicken for convenience.
Can I make this dish ahead of time?
Yes, you can prepare the entire dish ahead of time and store it in the refrigerator before baking. Just be sure to cover it tightly with plastic wrap. When ready to serve, bake it directly from the refrigerator, adding a few extra minutes to the cooking time.
What can I substitute for sauerkraut?
If you're not a fan of sauerkraut, you can use coleslaw mix or shredded cabbage sautéed with a bit of vinegar for a similar tangy flavor. Another option is to use pickled vegetables for an added crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).