Chicken Pierogies Alfredo Food

PIEROGI CHICKEN SUPPER

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.

CROCKPOT PIEROGI & MEATBALLS ALFREDO EASY RECIPE

Steps:

• Set your Crockpot to low and begin by pouring the entire bag of frozen meatballs into the bottom of your Crockpot. Pour the beef broth over the meatballs. Dump all of the frozen Perogies into a large bowl then pour the Alfredo sauce over them. Stir and toss until each Pierogi is coated with the Alfredo sauce. Sprinkle your Pierogies with Italian seasoning and toss once more. Now add the Alfredo sauce covered Pierogies on top the of meatballs in your Slow Cooker. I like to be sure the Pierogies are on top of the meatballs. Try not to allow any of the Pierogi to be completely against the side of the Crock as it will brown too much on that hot spot. Sprinkle with Italian seasoning once more then place the lid on top and allow to cook 2 to 3 hours on high or 4 to 6 hours on low. Serve straight from the Crockpot or place onto a casserole dish to serve.

CHICKEN PIEROGIES ALFREDO

Steps:

• Preheat oven to 350 degrees. Cook chicken if it isn't already cooked.
• Boil pierogies for 5 - 7 minutes, drain.
• In large bowl, combine cooked pierogies, cooked chicken, Alfredo sauce, frozen peas, pimentos, and 1/2 cup grated Parmesan cheese. Stir thoroughly; a rubber spatula works well to stir without breaking the pierogies.
• Pour mixture into ungreased casserole dish. Sprinkle remaining 1/4 cup Parmesan on top. Cover dish with foil.
• Bake 30 to 45 minutes at 350 with foil. Remove foil and bake another 15 minutes, until top is browned.

SUPER SIMPLE CHICKEN ALFREDO PIEROGI CASSEROLE

Steps:

• Preheat oven to 350˚F.
• Add a couple tablespoons of oil to a pan/skillet and heat over a medium heat. Add onions and mushrooms, seasoning with salt and pepper to taste. After about 7 to 8 minutes add garlic in and cook for a couple more minutes, until onions are softened.
• In a large bowl add Alfredo sauce, 3/4 of the bacon, chicken, Italian seasoning and sauteed onions and mushrooms. Stir to combine.
• Place pierogies into a 9x13 casserole dish. Pour chicken mixture over the top, cover in cheese and remaining bacon.
• Place in the oven and bake for 30 minutes.

CROCK POT CHICKEN AND PIEROGIES

Steps:

• In sauce pan, saute onions and mushrooms in butter until onions are clear.
• Place chicken in bottom of crock pot. Sprinkle with rosemary, sage, salt and pepper. Top with frozen pierogies. Pour vegetable and butter mixture over the pierogies. Cook on high 3-4 hours or low 4-6 hours.
• Serve with your favorite vegetable on the side or a salad.
• Makes 6 servings, 3 pierogies and 4 oz. chicken per serving.