Chicken Pierogies Alfredo

Recipe by Zestphobia
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    frozen pierogi (I use cheddar or onion or potato or onion)
  • 1 - 1 12
    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
  • 34
    cup grated parmesan cheese, divided into 1/2 and 1/4 cup amounts
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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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