Home on the Ranch Chicken and Pierogi Casserole #RSC

Total Time
Prep 20 mins
Cook 30 mins

Ready, Set, Cook! Hidden Valley Contest Entry. If you have ever had pierogies, you will love this recipe version. With the addition of a few other ingredients, you can turn this simple side dish item into a main dish comfort meal your family will love. If you don't have any Greek yogurt on hand, you can use sour cream instead.

Ingredients Nutrition

  • 4 tablespoons butter
  • 1 (12 ounce) boxfrozen mini potato & cheese pierogies
  • 12 cup unseasoned breadcrumbs
  • 1 cup grated gruyere cheese
  • 4 tablespoons finely grated parmesan cheese
  • 12 cup thinly sliced scallion (about 5 scallions)
  • 12 cup Hidden Valley® Original Ranch® Dressing
  • 12 cup plain low-fat Greek yogurt
  • 1 large egg (slightly beaten)
  • 12 ounces cooked chicken breasts, cut in bite sized pieces (about 2 cups)


  1. Preheat oven to 350ºF. Grease a 1 1/2-quart baking dish with 1 tablespoon of the butter.
  2. Following package directions, cook pierogies in boiling water for 3 to 5 minutes, or until they are heated through and float to the top. Drain and set aside.
  3. Meanwhile, combine breadcrumbs, 1/4 cup of the Gruyére cheese and 2 tablespoons of the parmesan cheese in a small bowl. Melt the remaining 3 tablespoons butter; stir into breadcrumb mixture.
  4. Set aside about 2 tablespoons of the sliced scallions. In a large bowl, whisk the remaining scallions, remaining 3/4 cup Gruyére cheese, remaining 2 tablespoons parmesan cheese, the ranch dressing, yogurt and egg until well blended. Add pierogies and chicken; toss until they are coated with the mixture.
  5. Arrange pierogies/chicken mixture in baking dish; sprinkle with bread crumb mixture.
  6. Bake at 350ºF for 30 minutes or until heated through. Let stand for 5 minutes. Sprinkle with remaining 2 tablespoons scallions before serving .
Most Helpful

What a great idea and recipe! I love Pierogi's. Can't wait to try this.

CynthiaBowser January 31, 2013