Home on the Ranch Chicken and Pierogi Casserole #RSC

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.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

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

Directions

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 .