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Cheesy Cajun Chicken Pierogy Bake Recipe

Cheesy Cajun Chicken Pierogy Bake
Source: Wishes n Dishes

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Ingredients

  • • 1 package (12.84 oz) Mrs. T mini classic cheddar pierogies, defrosted
  • • 1 large boneless, skinless chicken breast
  • • olive oil, enough to coat the pan
  • • 1 small onion, chopped
  • • 1 medium green pepper, chopped
  • • 1 medium sweet red pepper, chopped
  • • 10 oz chicken stock
  • • 1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
  • • ½ can (10 ¾ oz) condensed cream of mushroom soup, undiluted
  • • ¼ cup milk
  • • 1 tbsp Cajun seasoning
  • • 1 tsp garlic powder
  • • ½ tsp black pepper
  • • 2 cups shredded Monterey Jack cheese
PREP TIME
25m
COOK TIME
25m
TOTAL TIME
50m
YIELD
6-8 servings

Instructions

  • Preheat oven to 350 degrees.
  • In a Dutch oven, sauté chicken on both sides in olive oil until juices run clear. Remove, cut into cubes, and set aside.
  • In the same pot, sauté the onions and peppers in remaining oil until tender.
  • Add stock, soups, milk, Cajun seasoning, pepper, and garlic powder.
  • Bring to a boil and let boil for a few minutes; remove from heat.
  • Add the defrosted pierogies and cooked chicken to the soup mixture, tossing to coat.
  • If using a Dutch oven, sprinkle with cheese, cover and bake for 25 minutes in a 350 degree oven. Alternatively, pour into a 13x9 inch greased baking dish, sprinkle with cheese, cover and bake for 25 minutes. Enjoy!

Side Dishes

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A recipe from Wishes n Dishes

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