Categories: Casserole, Chicken, Main Dish, Pierogies

Ingredients

• 1 dozen frozen potato & cheese pierogi , thawed
• 1 (10 3/4 ounce) can cream of chicken soup
• 3/4 cup milk
• 1 (4 ounce) can sliced mushrooms , drained
• 1 cup frozen peas
• 2 cups cubed cooked chicken

Directions

1. Preheat oven to 350ºF.

2. Butter a 2 qt casserole dish.

3. Place pierogies in bottom of dish.

4. In a large bowl, combine soup, milk, mushrooms, peas and chicken.

5. Pour over pierogies.

6. Bake for 45 minutes or until heated through.

7. Note: I have used unthawed pierogies and just added 15 additional minutes to the baking time.

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