Chicken Pierogies Alfredo
- Reviews 3
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 12 frozen pierogi (I use cheddar or onion or potato or onion)
- 1 -1 1⁄2 lb cooked chicken, cut into pieces (I use boneless skinless breasts, cooked in a skillet in olive oil, butter, or margarine)
- 1 (1 lb) jar alfredo sauce
- 8 ounces frozen peas
- 5 ounces pimientos, drained
- 3⁄4 cup grated parmesan cheese, divided into 1/2 and 1/4 cup amounts
Directions
- Preheat oven to 350 degrees. Cook chicken if it isn't already cooked.
- Boil pierogies for 5 - 7 minutes, drain.
- In large bowl, combine cooked pierogies, cooked chicken, Alfredo sauce, frozen peas, pimentos, and 1/2 cup grated Parmesan cheese. Stir thoroughly; a rubber spatula works well to stir without breaking the pierogies.
- Pour mixture into ungreased casserole dish. Sprinkle remaining 1/4 cup Parmesan on top. Cover dish with foil.
- Bake 30 to 45 minutes at 350 with foil. Remove foil and bake another 15 minutes, until top is browned.
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