Saturday, February 11, 2012

Chicken and Pierogie Casserole

I'm a self-proclaimed casserole queen. I mean.. I LOVE making casseroles. I love being able to clean the kitchen while dinner finishes cooking.
I love even more having a moment to relax and finish my glass of wine before I pour another glass of wine to go with dinner, ya know?

I like wine. And casseroles. This casserole might just be my favorite one yet... and it's EASY folks. It kind of reminded me of a KFC bowl in a casserole, but not as heart clogging. The crunchy croutons on top give the illusion of fried chicken, the pierogies are filled with creamy mashed potatoes and the corn gives that familiar sweet crunch. This is an EASY weeknight meal, I suggest you try it this week.

If you've never had pierogies, they're just pasta filled with mashed potatoes (in this case). Don't be scared of them. They are your friend.

1 lb chicken breast, cooked and cubed
1 can fat free cream of chicken soup
1/2 c milk
1/4 c fat free sour cream
1 cup frozen corn (or a drained can if that's what you have)
1 box Mrs. T's Potato and Cheese Pierogies
1/2 package Texas Toast Garlic and Cheese Croutons
1/2 c shredded cheddar cheese
1. Preheat oven to 350*. In a large bowl, mix the soup, milk, sour cream, corn and cooked chicken. Stir well.
2. Spray the bottom of a 13 x 9 inch glass pan with cooking spray. Arrange frozen pierogies to cover the bottom. Pour chicken mixture over the top and spread evenly.
3. Bake at 350* for 40 minutes. Meanwhile, crush up your half a bag of croutons in a large Ziploc bag with a meat mallet. Mix the crumbs with the half cup of cheese. Sprinkle on top after the 40 minutes and bake an additional 10 to melt the cheese.
4. Remove from oven and let cool 5 minutes before serving.
5. Serve.
6. Return. Get seconds.

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