Super Simple Chicken Alfredo Pierogi Casserole Recipes

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
• Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
• Bake in the preheated oven until melted and bubbly, about 25 minutes.

CHICKEN & PIEROGIES CASSEROLE

Steps:

• Preheat oven to 350ºF.
• Butter a 2 qt casserole dish.
• Place pierogies in bottom of dish.
• In a large bowl, combine soup, milk, mushrooms, peas and chicken.
• Pour over pierogies.
• Bake for 45 minutes or until heated through.
• Note: I have used unthawed pierogies and just added 15 additional minutes to the baking time.

CHICKEN PIEROGIES ALFREDO

Steps:

• Preheat oven to 350 degrees. Cook chicken if it isn't already cooked.
• Boil pierogies for 5 - 7 minutes, drain.
• 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.
• Pour mixture into ungreased casserole dish. Sprinkle remaining 1/4 cup Parmesan on top. Cover dish with foil.
• Bake 30 to 45 minutes at 350 with foil. Remove foil and bake another 15 minutes, until top is browned.