Ingredients for Chicken With Perogies
- Potato & Cheese Pierogi
- Cream Of Mushroom Soup
- Sliced Mushrooms
- 1 cup frozen peas
- Cooked Chicken
- Cheddar Cheese
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How to Make Chicken With Perogies
- Preheat oven to 350°F (175°C).
- Lightly grease a 2-quart casserole dish with nonstick cooking spray.
- In a medium saucepan, bring 4 cups of water to a boil. Add 1 pound of frozen pierogies and cook for 5 minutes, or until heated through.
- Drain the pierogies and set aside.
- In a large saucepan, over medium heat, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 8 ounces sliced mushrooms, 1 cup frozen peas, and 2 cups cooked chicken, shredded or diced.
- Cook, stirring occasionally, for 5-7 minutes, or until heated through and bubbly.
- Pour the chicken and mushroom sauce into the prepared casserole dish.
- Add the cooked pierogies to the casserole dish, gently stirring to combine with the sauce.
- Sprinkle 1 cup of shredded cheddar cheese over the top.
- Bake for 15-20 minutes, or until heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
20g
Fat
41g
Carbs
5g
