Polish Chicken and Dumplings
- Ready In:
- 4hrs 5mins
- Ingredients:
- 9
- 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
- Cook chicken breasts in crock pot with the can of chicken broth on low for 4 hours.
- Drain chicken, shred, put back into crockpot with cream of chicken soup, mushrooms, pepper and garlic salt.
- Heat on low while you do the next step.
- Thaw pierogies in boiling water for 5 minutes; drain and place in a casserole dish that has been sprayed with cooking spray.
- Place a couple pats of butter on top of pierogies.
- Dump chicken mixture on top of pierogies.
- Place a couple pats of butter on top of chicken mixture.
- Pour milk over the top.
- Bake in a 350 degree Fahrenheit oven for 15 minutes.
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Reviews
RECIPE SUBMITTED BY
MackinacBride
Kansas City, MO
I live in KCMO, originally from Michigan. I'm an administrative assistant in the Internal Medicine department of a urban hospital. I married my high school sweetheart on Mackinac Island in August '02. Some of my favorite things to do...baking, snow skiing, camping, hiking, reading, and playing cards with my parents on Sunday afternoons. Someday, after we retire or win the lottery, I hope to live on Mackinac Island or in the UP of Michigan, possibly even open a B&B.