Chicken & Spinach Pierogi Casserole
Author: www.MomsAndMunchkins.ca
- 2 tsp olive oil
- 2 cups onions, diced
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 cans mushroom soup
- 1 cup water
- 2 lb pierogies, frozen
- 10 oz (285 g) frozen spinach, defrosted
- 2 cups cheddar cheese, shredded
- Preheat oven to 350°F.
- Prepare a large baking pan (16 x 12 inches) by spraying with cooking spray.
- Dice the onions and cut the chicken breast into bite-size pieces.
- Heat olive oil over medium-high heat in a skillet.
- Add chicken & onions to the skillet and cook through and until lightly browned.
- Remove from heat and set aside.
- In a medium bowl, mix mushroom soup with water and stir well to mix.
- Pour ⅓ of the mushroom & water mixture over bottom of baking pan.
- Top with the frozen pierogies arranging them flat side down.
- Spread the package of defrosted spinach evenly over top of pierogies. It isn’t necessary to wring the spinach out.
- Sprinkle half the cheese over the casserole.
- Sprinkle chicken and onion mixture evenly over.
- Pour remaining mushroom soup over top of casserole.
- Finish by sprinkling remaining cheese over top.
- Bake uncovered in preheated oven for 30-40 minutes or until heated through.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/pierogi-casserole/
3.4.3177