Best 6 Chicken Sauerkraut Potato Bake Recipes
Indulge in a hearty and flavorful journey with our delectable Chicken Sauerkraut Potato Bake, a symphony of savory flavors that will tantalize your taste buds. This one-pot dish seamlessly blends the tanginess of sauerkraut, the tenderness of chicken, and the comforting warmth of potatoes, creating a culinary masterpiece that is both satisfying and nutritious.
Embark on a culinary adventure with our diverse collection of recipes, each offering a unique twist on the classic Chicken Sauerkraut Potato Bake. Discover the tantalizing aroma of our One Pot Chicken Sauerkraut Potato Bake, where succulent chicken thighs, tangy sauerkraut, tender potatoes, and a medley of herbs and spices come together in a symphony of flavors.
For those seeking a lighter option, our Chicken and Sauerkraut Skillet Bake presents a healthier alternative without compromising on taste. This skillet version utilizes lean chicken breast, a blend of sauerkraut and green cabbage, and a flavorful broth to create a lighter yet equally satisfying dish.
Experience the richness of our Creamy Chicken Sauerkraut Potato Bake, where tender chicken, tangy sauerkraut, creamy sauce, and fluffy mashed potatoes harmoniously combine to create a luscious and comforting casserole.
If you're short on time, our Quick and Easy Chicken Sauerkraut Potato Bake offers a simplified version of this classic dish. This recipe streamlines the cooking process by using pre-cooked chicken and sauerkraut, making it a convenient option for busy weeknights.
Explore the versatility of our Chicken Sauerkraut and Potato Soup, a hearty and flavorful soup that is perfect for chilly days. This comforting soup features tender chicken, tangy sauerkraut, tender potatoes, and a rich broth that is sure to warm your soul.
ONE-POT CHICKEN, SAUSAGE AND SAUERKRAUT
Braising is a surprisingly easy cooking method that yields meltingly tender chicken, mild sauerkraut, flavorful sausage and perfectly cooked potatoes in this all-in-one-pot dinner the whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in Dutch oven; cook 9 to 11 minutes, turning once, until deep golden brown on both sides. Remove chicken from Dutch oven.
- Add kielbasa to Dutch oven; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove kielbasa. Add onion; cook 5 to 8 minutes, stirring frequently, until onion starts to brown. Add potatoes, sauerkraut, kielbasa, broth, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; stir. Place chicken on top of potato and sauerkraut mixture. Heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and potatoes are tender. Serve with sour cream.
Nutrition Facts : Calories 720, Carbohydrate 36 g, Cholesterol 150 mg, Fat 4 1/2, Fiber 5 g, Protein 43 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 2510 mg, Sugar 8 g, TransFat 1 g
BAKED CHICKEN REUBEN
This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.
Provided by Paula
Categories World Cuisine Recipes European Eastern European Polish
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
- Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 16.7 g, Cholesterol 103.5 mg, Fat 28.1 g, Fiber 2 g, Protein 33 g, SaturatedFat 7.3 g, Sodium 1305.9 mg, Sugar 12.1 g
SAUERKRAUT CHICKEN BAKE
Make and share this Sauerkraut Chicken bake recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet& brown the breasts on both sides, remove& place in an oven proof dish Add to skillet onion, celery, carrot& garlic.
- cook until tender.
- Stir in the kraut, tomatoe sauce, brown sugar& parsley, mix well.
- Spoon mixture over the chicken and bake 375f, uncovered for apprx 45 minutes.
- Note: You may do ahead up to the final step and just refrigerate, bring casserole dish to room temp before putting in the oven.
Nutrition Facts : Calories 548.8, Fat 31.9, SaturatedFat 11.1, Cholesterol 142.8, Sodium 1373.3, Carbohydrate 31.4, Fiber 6.4, Sugar 23.1, Protein 35.2
DAR'S SUPER SAVORY SAUERKRAUT POTATO BAKE
This dish has some of the flavors that I miss from my childhood in Germany. It is comfort food with a capital 'C.' I like to pair it with my own pork schnitzel or with baked chicken for a hearty dinner. This dish also includes a recipe for a creamy sauce that I use both in pot pies and as a substitute for condensed soups in many recipes. 'Guten Appetit!'
Provided by daplo
Categories Side Dish Vegetables
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool.
- Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.
- Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 31.3 g, Cholesterol 42.6 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10 g, SaturatedFat 12.8 g, Sodium 681 mg, Sugar 3 g
CHICKEN AND SAUERKRAUT
Make and share this Chicken and Sauerkraut recipe from Food.com.
Provided by Shari2
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Spray baking dish with cooking spray.
- Place chicken in baking dish.
- Spread Sauerkrat over chicken and top with 1 slice of cheese.
- Spread 1 Tbsp.
- of dressing evenly on top.
- Cover dish with foil and bake until cheese is melted and chicken is tender.
ROAST CHICKEN WITH SAUERKRAUT
Provided by Florence Fabricant
Categories dinner, casseroles, main course
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Wipe chicken inside and out and season the cavity with salt and pepper.
- Rinse the sauerkraut in cold water and drain well.
- Heat the oil and one tablespoon of butter in a large oven-proof casserole and brown the chicken on all sides. Be careful not to break the skin. Remove the chicken and set aside. Pour off the fat from the casserole.
- Heat the two tablespoons of butter in the casserole and saute the onion over medium heat until soft. Add the sauerkraut and garlic and cook a few minutes longer. Spread the sauerkraut over the bottom of the casserole and place the chicken on top of it. Put the bay leaf on the chicken, pour the vermouth around the chicken, bring to a simmer, cover and place in oven to roast for one hour.
- Lift chicken from the casserole, draining any juices from the cavity and rest it on a platter. Using a slotted spoon, drain the sauerkraut from the casserole and spread it around the chicken and cover the platter with foil to keep it warm.
- Add the chicken stock to casserole and heat juices. Dissolve the cornstarch in the one-quarter cup of cold reserved sauerkraut juice and gradually stir this mixture into the simmering sauce. Season to taste. Pour a little of the sauce over the chicken and pass the rest at the table.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 31 grams, Carbohydrate 9 grams, Fat 50 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 15 grams, Sodium 930 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Choose the Right Potatoes: For the best texture and flavor, use Yukon Gold potatoes. They hold their shape well and have a creamy texture that complements the tangy sauerkraut and savory chicken. Avoid using starchy potatoes like Russet potatoes, as they tend to fall apart during baking.
- Brown the Chicken: Browning the chicken before baking adds a delicious depth of flavor to the dish. Make sure to brown the chicken in batches to avoid overcrowding the pan and ensure even cooking. Use a large skillet so that the chicken has enough space to brown properly.
- Don't Overcook the Sauerkraut: Sauerkraut can become mushy if it is overcooked. Add it to the baking dish towards the end of the baking time to ensure that it retains its texture and tangy flavor.
- Use a Covered Dish: Baking the chicken, sauerkraut, and potatoes in a covered dish creates a moist and flavorful environment. This helps the potatoes cook through evenly and prevents the chicken from drying out.
- Garnish with Fresh Herbs: Fresh herbs like parsley, chives, or thyme add a pop of color and a burst of flavor to the finished dish. Sprinkle them over the casserole before serving for an extra touch of freshness.
Conclusion:
This chicken sauerkraut potato bake is a hearty and flavorful one-pan meal that is perfect for busy weeknights. The combination of tender chicken, tangy sauerkraut, and creamy potatoes is sure to be a hit with the whole family. With a few simple tips and tricks, you can create a delicious and satisfying casserole that is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy this comforting and flavorful dish!
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