Chicken with perogies
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 dozen frozen potato & cheese pierogi
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (8 ounce) can peas, drained
- 2 cups cooked chicken, cubed or shredded
- 1 cup grated cheddar cheese
directions
- Preheat oven to 350 degrees.
- Coat a 2-quart casserole with nonstick cooking spray.
- In medium saucepan, over high heat, thaw frozen pierogies in boiling water for 5 minues.
- Drain: set aside.
- In large saucepan, over medium heat, combine soup, mushrooms, peas and chicken.
- Cook stirring about 5 minutes, or until heated through.
- Place pierogies in casserole.
- Place vegatables over pierogies.
- Sprinkle with grated cheese.
- Bake 15 minutes.
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Reviews
-
My family loved this. I doubled the quantity of pierogies, and used about 2 cups frozen veg [we don't care for canned]. The first time I prepared this, we ate it right away. The second time, I cooked it one day and reheated it the next day for supper, and it was still very good. Thanks for a great meal. By the way, I'm thinking of trying it with cooked ground beef instead of chicken, changing the soup to tomato with basil and oregano.
Tweaks
-
My family loved this. I doubled the quantity of pierogies, and used about 2 cups frozen veg [we don't care for canned]. The first time I prepared this, we ate it right away. The second time, I cooked it one day and reheated it the next day for supper, and it was still very good. Thanks for a great meal. By the way, I'm thinking of trying it with cooked ground beef instead of chicken, changing the soup to tomato with basil and oregano.
RECIPE SUBMITTED BY
I love to cook, but with a new baby in the house I need recipes that are simple,quick and yummy all in one shot. I love to cross stitch in my spare time (not much of that lately..lol).