Total Time
35mins
Prep 10 mins
Cook 25 mins

A different way to eat pierogies. Smothered in a chicken mushroom sauce. My family loves it.

Ingredients Nutrition

  • 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

  1. Preheat oven to 350 degrees.
  2. Coat a 2-quart casserole with nonstick cooking spray.
  3. In medium saucepan, over high heat, thaw frozen pierogies in boiling water for 5 minues.
  4. Drain: set aside.
  5. In large saucepan, over medium heat, combine soup, mushrooms, peas and chicken.
  6. Cook stirring about 5 minutes, or until heated through.
  7. Place pierogies in casserole.
  8. Place vegatables over pierogies.
  9. Sprinkle with grated cheese.
  10. Bake 15 minutes.

Reviews

(3)
Most Helpful

Simple, comforting and delicious. The trifecta.

tickledsassy March 15, 2016

We thought this was a great way to use our adored frozen pierogies. Kind of like a chicken pot pie-like casserole. Family said they would like to have this again. Yummy comfort food. Thanks

ratherbeswimmin' March 15, 2015

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.

Terri Newell October 15, 2003

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