Chicken & Spinach Pierogi Casserole
  • 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
  1. Preheat oven to 350°F.
  2. Prepare a large baking pan (16 x 12 inches) by spraying with cooking spray.
  3. Dice the onions and cut the chicken breast into bite-size pieces.
  4. Heat olive oil over medium-high heat in a skillet.
  5. Add chicken & onions to the skillet and cook through and until lightly browned.
  6. Remove from heat and set aside.
  7. In a medium bowl, mix mushroom soup with water and stir well to mix.
  8. Pour ⅓ of the mushroom & water mixture over bottom of baking pan.
  9. Top with the frozen pierogies arranging them flat side down.
  10. Spread the package of defrosted spinach evenly over top of pierogies. It isn’t necessary to wring the spinach out.
  11. Sprinkle half the cheese over the casserole.
  12. Sprinkle chicken and onion mixture evenly over.
  13. Pour remaining mushroom soup over top of casserole.
  14. Finish by sprinkling remaining cheese over top.
  15. Bake uncovered in preheated oven for 30-40 minutes or until heated through.
Recipe by Moms & Munchkins at