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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A different way to eat pierogies. Smothered in a chicken mushroom sauce. My family loves it. Ingredients:
1 dozen frozen potato & cheese pierogi |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (4 ounce) can sliced mushrooms, drained |
1 (8 ounce) can peas, drained |
2 cups cooked chicken, cubed or shredded |
1 cup grated cheddar cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Coat a 2-quart casserole with nonstick cooking spray.
3. In medium saucepan, over high heat, thaw frozen pierogies in boiling water for 5 minues.
4. Drain: set aside.
5. In large saucepan, over medium heat, combine soup, mushrooms, peas and chicken.
6. Cook stirring about 5 minutes, or until heated through.
7. Place pierogies in casserole.
8. Place vegatables over pierogies.
9. Sprinkle with grated cheese.
10. Bake 15 minutes.
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