Description
This Chicken Pot Pie Pierogi Casserole is a cozy, cheesy, and fast comfort food dish that combines classic cheddar pierogies with creamy chicken, mixed vegetables, and melted cheddar cheese. It’s perfect for a hearty weeknight meal that requires minimal prep and delivers maximum flavor.
Ingredients
Scale
Primary 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
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 4 cups cooked chopped chicken
- 2 cups frozen mixed vegetables
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC). Lightly spray a 9x13x2-inch baking dish with cooking spray to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the frozen cheddar pierogies, unsalted cream of chicken soup, sour cream, onion powder, garlic powder, pepper, chopped cooked chicken, frozen mixed vegetables, and shredded cheddar cheese. Stir until all ingredients are evenly incorporated.
- Bake the Casserole: Spread the mixture evenly into the prepared baking dish. Bake uncovered in the preheated oven for 35 to 45 minutes, until the casserole is bubbly and the cheese is melted and slightly golden on top.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Feel free to substitute mixed vegetables with fresh vegetables like diced carrots, peas, or corn.
- If you like a crispy topping, add some breadcrumbs or extra cheese on top before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Use low-fat sour cream for a lighter version without compromising flavor.
