Ingredients for Home On The Ranch Chicken And Pierogi Casserole Rsc
- 4 tablespoons butter
- Potato & Cheese Pierogies
- Unseasoned Breadcrumbs
- Gruyere Cheese
- 4 tablespoons Parmesan cheese, grated
- Scallion
- Hidden Valley Original Ranch Dressing
- Low Fat Greek Yogurt
- 1 large egg
- Cooked Chicken Breasts
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How to Make Home On The Ranch Chicken And Pierogi Casserole Rsc
- Preheat oven to 350°F (175°C).
- Grease a 1 ½-quart baking dish with 1 tablespoon butter.
- Cook 1 pound of pierogies according to package directions in boiling water for 3-5 minutes, or until heated through and floating. Drain and set aside.
- In a small bowl, combine ½ cup breadcrumbs, ¼ cup grated Gruyere cheese, and 2 tablespoons grated Parmesan cheese.
- Melt the remaining 3 tablespoons butter and stir into the breadcrumb mixture. Set aside.
- Set aside about 2 tablespoons of chopped scallions (approximately 2-3 medium).
- In a large bowl, whisk together the remaining chopped scallions, ¾ cup grated Gruyere cheese, 2 tablespoons grated Parmesan cheese, ½ cup ranch dressing, ½ cup plain Greek yogurt (or sour cream), and 1 large egg until well combined.
- Add 1 ½ cups cooked chicken (shredded or diced) and the cooked pierogies to the bowl. Toss gently to coat.
- Pour the pierogi and chicken mixture into the prepared baking dish.
- Sprinkle evenly with the breadcrumb mixture.
- Bake for 30 minutes, or until heated through and golden brown.
- Let stand for 5 minutes before sprinkling with the reserved 2 tablespoons of chopped scallions and serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
17g
Fat
92g
Carbs
5g
