PIEROGI CHICKEN SUPPER
Chicken, cheese and onion combine with frozen pierogi to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table. -Barbara Scott, Walkersville, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.
Nutrition Facts : Calories 444 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 762mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.
CHICKEN BAKE WITH CHEESE PIEROGIES AND BACON RECIPE - (4.5/5)
Provided by á-11135
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 400°F. 2. In a medium sauce pan over medium high heat, cook bacon until crisp. Drain bacon and remove and place on a paper towel to drain. Leave bacon drippings in the pan. 3. Meanwhile evenly lay pierogies in a baking dish. 4. Add butter and flour. Whisk to combine. Cook for about 3 minutes to cook out the flour-y taste. Add chicken broth, half & half, garlic, onion, Italian seasoning, cayenne, and pepper. Whisk until combined. Add Italian cheese and about half of Parmesan cheese. Stir to combine. Add frozen peas and chicken. Stir to combine. Bring to a bubble, about 3 minutes. 5. Pour chicken and cheese mixture over pierogies. Sprinkle remaining parmesan cheese over top. 6. Bake for 15 minutes until top is bubbly and golden brown. 7. Remove from oven sprinkle with bacon and parsley. Serve and enjoy!
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