Chicken with perogies

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“A different way to eat pierogies. Smothered in a chicken mushroom sauce. My family loves it.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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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