Description
This Chicken Pot Pie Pierogi Casserole is a comforting and hearty dish that combines tender chicken, creamy soup, and cheesy cheddar pierogies baked together to perfection. It’s an easy-to-make casserole that delivers familiar pot pie flavors with a unique twist, perfect for a family dinner or casual gathering.
Ingredients
Scale
Main Ingredients
- 2 (16-oz) packages frozen Classic Cheddar Pierogies
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 1 (16-oz) container sour cream
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp pepper
- 4 cups cooked chopped chicken
- 2 cups frozen mixed vegetables
- 1½ cups shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and lightly spray a 9x13x2-inch baking dish with cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine the frozen cheddar pierogies, cream of chicken soup, sour cream, onion powder, garlic powder, pepper, cooked chopped chicken, frozen mixed vegetables, and shredded cheddar cheese. Stir until all ingredients are evenly mixed.
- Assemble Casserole: Spread the mixed ingredients evenly into the prepared baking dish, ensuring a uniform layer for even cooking.
- Bake: Place the casserole in the preheated oven and bake uncovered for 35 to 45 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden on top.
- Serve: Remove from the oven and let it cool slightly before serving to allow the casserole to set for easier portioning.
Notes
- Using unsalted cream of chicken soup helps control the sodium level, but you can use regular if preferred.
- Feel free to swap frozen mixed vegetables with fresh or your favorite vegetable medley.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute sour cream and cheese with appropriate alternatives.
- If pierogies are large, consider cutting them in halves or thirds for better layering and texture.
