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Chicken Pierogie Alfredo Casserole

When my husband and I got together, we brought many traditions together to form a blended family.  Of course, this included recipes of which the other had never heard of.  Most disturbing to me was his lack of knowledge of the Ham Ball, and on his end was my lack of what in the world a Pierogie was! He whole heartedly (or whole stomachly) embraced mine, and I am learning to embrace his. When I came across this recipe at a Meal Swap – I knew it would be a family favorite.  Combining the flavors of chicken alfredo, with the yumminess of a potato/onion stuffed pierogie – who could resist!

Pierogies can be found in your grocer's freezer section

Chicken Pierogie Alfredo Casserole

Lisa@ onceamonthmeals.com



Combine all ingrediants in baking pan.  Bake at 350 for 45, stirring halfway through or until pierogies are warmed through.

Freezing Directions:

From freezer, to fridge, to oven, to YUMM!

Divide all ingredients between 2 8×8 foil pans, cover with foil, label and freeze.  TO SERVE: Thaw in fridge.  Bake uncovered at 350 for 45 minutes, stirring halfway through.

Servings: 6


**conversion chart image provided by Erik Spiekermann

5 Responses to “Chicken Pierogie Alfredo Casserole”

  1. Brook Davis says:

    Love Pierogies! They are one of my favorite “easy” dinners. The kids love them which makes it even better – no complaining at dinner!

  2. Amy says:

    Do you like you could do this in a crockpot?

    • lisa says:

      AMy – It could probably be done in the crockpot. You may need to add some sort of liquid – water or even milk. Let me know how it works!

  3. Erin says:

    Should the pierogis be cooked before assembling?

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