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Baked Pierogi with Creamy Chicken and Mushroom Sauce Recipe

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4 from 38 reviews

This comforting baked pierogi recipe features frozen cheese pierogies smothered in a creamy chicken and mushroom sauce, baked to perfection with a golden cheese topping. Perfect for a cozy dinner, this easy casserole combines simple ingredients for a hearty, savory dish with Italian seasoning and fresh parsley for a burst of flavor.

  • Total Time: 55 minutes
  • Yield: 2 servings

Ingredients

Pierogi and Cheese Sauce

  • 6 frozen cheese pierogies
  • 1/4 cup chicken broth
  • 10.5 ounce can cream of chicken soup (or cream of mushroom soup)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon black pepper
  • 1/4 cup shredded Italian cheese blend
  • 1/2 pound boneless chicken, diced
  • 4 ounces fresh sliced mushrooms

For Baking

  • Butter (for greasing the dish)
  • 1 teaspoon chopped fresh parsley (optional)

Instructions

  1. Preheat the oven: Set your oven to 400°F to ensure it is hot and ready for baking the pierogi casserole.
  2. Prepare the baking dish: Lightly butter an 8×8 inch baking dish to prevent sticking. Arrange the 6 frozen cheese pierogies evenly across the bottom of the dish.
  3. Make the sauce: In a mixing bowl, whisk together the chicken broth, cream of chicken soup, garlic powder, onion powder, Italian seasoning, and black pepper until smooth and well combined.
  4. Add cheese and protein: Stir the shredded Italian cheese blend, diced boneless chicken, and fresh sliced mushrooms into the chicken broth mixture until everything is evenly incorporated.
  5. Pour sauce over pierogies: Evenly distribute the chicken and cheese sauce mixture over the arranged pierogies in the baking dish, making sure they are well covered.
  6. Cover with foil and bake: Seal the baking dish tightly with aluminum foil around all edges to lock in moisture. Place it in the preheated oven and bake for 35 to 40 minutes.
  7. Finish baking uncovered: Carefully remove the foil and bake uncovered for an additional 10 minutes to brown the top and finish cooking.
  8. Garnish and serve: Remove the dish from the oven and, if desired, sprinkle with chopped fresh parsley for a burst of fresh color and flavor before serving.

Notes

  • You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian-friendly option (omit chicken accordingly).
  • Use fresh mushrooms for best texture but canned mushrooms can be used in a pinch.
  • The baking dish size is important to ensure even cooking; an 8×8 inch works best.
  • For a crispier top, broil for 1-2 minutes after removing foil, watching carefully to avoid burning.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/baked-pierogi-with-creamy-chicken-and-mushroom-sauce-recipe/