Cheesy Cajun Chicken Pierogy Bake Recipe

Name: Cheesy Cajun Chicken Pierogy Bake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6-8 servings
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

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!