Buffalo Style Pierogi Food

BUFFALO CHICKEN PIEROGI BAKE

Steps:

• Place chicken breasts in slow cooker. Pour wing sauce on top and then sprinkle ranch mix over wing sauce. Cover and cook on low for 6-7 hours.
• Once cooked, place chicken breasts on a plate and shred using 2 forks.
• Drain cooking liquid from slow cooker, reserving ~¼ cup. Return shredded chicken to slow cooker and add reserved cooking liquid; stir until well combined.
• Preheat oven to 400°F.
• Spray a 9"x13" pan with nonstick cooking spray. Spread pierogies evenly on bottom of pan; set pan aside.
• Using a medium saucepan, add garlic, cream cheese and chicken broth. Place over medium heat and cook, stirring often, until cream cheese has melted and mixture is well combined.
• Pour sauce evenly on top of pierogies.
• Using a large mixing bowl, add shredded buffalo chicken, mozzarella cheese, cheddar cheese, red onions, celery, blue cheese and green onions; stir until well combined. Spread this mixture evenly on top of pierogies.
• Bake for 20-25 minutes, or until cheese has completely melted.
• Remove pan from oven and garnish top with additional crumbled blue cheese and green onions.
• Before serving, drizzle top with buffalo sauce and ranch/blue cheese dressing.

LAZY PIEROGI

Steps:

• Boil water for pasta.
• While water is boiling add 3 Tablespoons of Butter to a medium sized skillet.
• Dice up one medium sized onion and add to skillet.
• Saute until clear. Add mushrooms after being drained.
• Add Polish Sausage after being sliced.
• Sautee for about 5-7 minutes to heat through.
• Cook pasta according to package.
• Drain noodles.
• Add saurkraut to hot pot and turn heat to medium. Add 2 Tablespoons of Butter while noodles drain.
• Combine the saurkraut and sausage mixture into to pot. Mix around.
• Add noodles and combine thoroughly. Put heat to medium low for 5-7 minutes.
• Enjoy!