Chicken Pierogies Alfredo |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe came from a magazine (I think it was Woman's Day) a few years ago. I've made it many many times since then and it is easy enough that it always turns out. I sure got my money's worth when I bought that issue! The original article was about making and freezing meals ahead of time, but I've always just made this the day we were eating it. The ingredient amounts can vary slightly; just use box of pierogies, jar of store bought Alfredo sauce, jar of pimentos, 1/2 bag frozen peas... I had to give specifics to post, but there is fair amount of leeway on amounts. Just use the amounts in the packages if they are close to the amount listed. 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:
1. Preheat oven to 350 degrees. Cook chicken if it isn't already cooked.
2. Boil pierogies for 5 - 7 minutes, drain.
3. 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.
4. Pour mixture into ungreased casserole dish. Sprinkle remaining 1/4 cup Parmesan on top. Cover dish with foil.
5. Bake 30 to 45 minutes at 350 with foil. Remove foil and bake another 15 minutes, until top is browned.
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