Cheesy High-Protein Reuben Dip Casserole Recipe With Ground Chicken (8 Ingredients, 30 Minutes) Casseroles Dinner Chicken Recipes Gluten-free High Protein Recipes

Fans of the famous Reuben sandwich definitely need to check out this Reuben dip casserole recipe. This cheesy high-protein Reuben dip casserole recipe with ground chicken is loaded with sauerkraut, thousand island dressing and Swiss cheese – some of the best flavors in a Reuben sandwich. If you're the kind of person who loves to eat cheesy dips, then you will love this winner winner chicken dip dinner.

This easy Reuben casserole recipe is tangy and flavorful, making it a perfect comfort food meal. But it also includes onions, green peppers, sauerkraut and ground chicken, which provide protein and nutrition. Read about the health benefits of bell peppers and the health benefits of sauerkraut. This flavorful skillet casserole recipe is packed with protein, thanks to the ground chicken, cheese and Greek yogurt. Check out the health benefits of Greek yogurt.

Here are the gluten-free ingredients you'll need for this one-pan casserole recipe: extra virgin olive oil, onion, green bell pepper, ground chicken, sauerkraut, low-fat plain Greek yogurt, thousand island salad dressing and Swiss cheese. The fresh parsley garnish is optional. You combine the savory ingredients in the skillet on the stovetop then bake until it's a bubbly golden brown.

I served this delicious meal for dinner over rice, but it would be amazing on its own or scooped onto toasted rye bread. It's one easy chicken dinner that we'll be enjoying again soon!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 1 pound ground chicken
• 14.4 ounces (1 can) sauerkraut, drained
• 1 cup low-fat plain Greek yogurt
• 8 ounces thousand island salad dressing
• 8 slices Swiss cheese
• fresh parsley, for garnish (optional)

Here's how to make it:

1. In a cast iron (or ovenproof) skillet over medium heat, add the olive oil, onions and peppers. Stir to combine. Add the ground chicken. Break it up and sauté with the vegetables until it's browned and cooked through. Turn off heat. Drain any excess liquid. (I used a green bell pepper, but you can use any color bell pepper you prefer. You also could use ground turkey or diced corned beef instead of ground chicken.)
2. Add the sauerkraut, Greek yogurt and thousand island dressing. Season with sea salt and black pepper, to taste, if desired. Stir to thoroughly combine. (I used bottled salad dressing, but you can make your own thousand island dressing, if preferred.)
3. Place the Swiss cheese slices over the top of the skillet mixture. (You could use shredded cheese, if preferred.)
4. Bake at 425 degrees F for 15 to 20 minutes, or until cooked through and a bubbling golden brown.
5. Allow to cool for a few minutes before serving. Garnish with fresh parsley, if desired. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

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