Pierogi Chicken Supper

Pierogi Chicken Supper created by Bergy

Quick Cooking November/December 2004 issue Fast Fixes with Mixes

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Cook pierogies according to package directions.
  • Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until juices run clear; remove and keep warm.
  • Drain pierogies; add to skillet.
  • Cook over medium heat until lightly browned.
  • Return chicken mixture to the pan.
  • Stir in salt and pepper.
  • Sprinkle with cheese.
  • Cover and remove from the heat.
  • Let stand for 5 minutes or until cheese is melted.
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RECIPE MADE WITH LOVE BY

@ Carly
Contributor
@ Carly
Contributor
"Quick Cooking November/December 2004 issue Fast Fixes with Mixes"

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  1. wife2abadge
    Very easy and quite tasty. I used some chicken broth instead of the butter to cook the chicken in. My whole family liked them -- thanks!
  2. wife2abadge
    Very easy and quite tasty. I used some chicken broth instead of the butter to cook the chicken in. My whole family liked them -- thanks!
  3. Merlot
    This is a wonderful dish. I love the addition of chicken in it. Instead of 1/2 onion, I used a whole one (we LOVE onions). Great dish, CountryRose, can't wait to make it again.
  4. VA3212
    This was easy to prepare but I don't think the chicken had enough flavor. I think if I make it again I will season the chicken with some kind of dry chicken seasoning mix and prepare it separate from the pierogis (leaving the onions with the pierogis).
  5. jbe467
    This was extremely easy and tasty. I make pierogi from scratch (once a year) and really only like them with kraut or cabbage. I (personally) am not fond of the ones in the freezer section, but the rest of my family doesn't mind them. But the ease and general tastyness are worth the shortcut in using the frozen variety. I added minced garlic to the pan (I add garlic to everything but coffee) and served this dish with sour cream on the side and sprinkled each dish with chopped green onion. Thanks for the recipe!
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