Polish Chicken and Dumplings

My kind of comfort food!!! Very tasty and easy! This recipe originally came from www.3fatchicks.com but I believe I tweaked it enough to call it my own!! The original recipe cut out the spices, milk and butter and used low-fat soup; if you are watching your weight-go for it! You do not neccessarily have to cook the chicken in the crock pot, you could just cook it in a skillet. The crock pot was just another 'tweak' so that the chicken would be ready for me to shred when I got home from work.

• Ready In: 4 hrs 5 mins
• Yields: 1 casserole

Ingredients

• 2  boneless chicken breasts
• 1 (10 ounce) can chicken broth
• 1 (10 ounce) can  cream of chicken soup
• 1 (4 ounce) can  sliced mushrooms, drained
•  pepper
•  garlic salt (to taste)
• 12  frozen pierogi, potato and cheese
• 4  tablespoons butter
• 1⁄3 cup milk

Directions

1. Cook chicken breasts in crock pot with the can of chicken broth on low for 4 hours.
2. Drain chicken, shred, put back into crockpot with cream of chicken soup, mushrooms, pepper and garlic salt.
3. Heat on low while you do the next step.
4. Thaw pierogies in boiling water for 5 minutes; drain and place in a casserole dish that has been sprayed with cooking spray.
5. Place a couple pats of butter on top of pierogies.
6. Dump chicken mixture on top of pierogies.
7. Place a couple pats of butter on top of chicken mixture.
8. Pour milk over the top.
9. Bake in a 350 degree Fahrenheit oven for 15 minutes.