Chicken Pierogies Casserole
Discover the ultimate comfort food with this Chicken Pierogies Casserole, a rich and hearty dish that combines tender shredded chicken, savory potato and cheese pierogies, and a creamy, cheesy sauce baked to perfection. This family-friendly casserole layers golden sautéed onions, garlic, and a decadent mixture of cream of chicken soup, sour cream, and melted cheddar, delivering layers of flavor in every bite. Perfect for busy weeknights, this recipe is easy to prepare, featuring a quick 15-minute prep time and just 35 minutes in the oven. Garnish with fresh parsley for a burst of color and serve it as a main dish that’ll have everyone coming back for seconds. Whether you're a fan of pierogies or looking for a new twist on chicken casserole, this dish is sure to become a go-to comfort food classic.
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Recipe Information
Ingredients
- 16 pieces Frozen potato and cheese pierogies
- 3 cups Cooked chicken, shredded
- 1 can Cream of chicken soup
- 1 cup Milk
- 1 cup Sour cream
- 2 cups Shredded cheddar cheese
- 2 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick cooking spray or lightly butter it.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
In a medium bowl, whisk together the cream of chicken soup, milk, sour cream, salt, and pepper until smooth. Set aside.
Spread half of the frozen pierogies in a single layer on the bottom of the prepared baking dish.
Top the pierogies with half of the shredded chicken, half of the sautéed onion mixture, and 1 cup of shredded cheddar cheese.
Pour half of the soup mixture evenly over the layers.
Repeat the layers with the remaining pierogies, chicken, sautéed onion mixture, soup mixture, and finish with the remaining 1 cup of shredded cheddar cheese on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove the casserole from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
6341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.9 g | 319% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 12272 mg | 534% | |
| Total Carbohydrate | 627.0 g | 228% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 72.5 g | ||
| Protein | 401.7 g | 803% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 3395 mg | 261% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 5987 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
