1 (32 ounce) can sauerkraut, rinsed and drained
1 cup low calorie Russian salad dressing
6 boned and skinned chicken breast halves
1 tablespoon prepared mustard
1 cup shredded Swiss cheese
Fresh parsley, for garnish

Place half the sauerkraut in a 3 1/2 quart crock pot. Drizzle with about 1/3 cup of the dressing. Top with 3 chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving time. Cover and cook on LOW for about 3 1/2 to 4 hours, or until the chicken is white throughout and tender.

To serve, spoon the casserole onto 4 or 5 plates. Sprinkle 3 to 4 tablespoons of cheese over and drizzle about 1 tablespoon of the Russian dressing on top. Serve immediately, garnished with parsley