Description
Comforting chicken alfredo pierogi casserole brings Polish and Italian flavors together in one creamy, hearty dish. Rich layers of potato dumplings, tender chicken, and cheesy sauce create a satisfying meal that brings warmth to your table.
Ingredients
Scale
Main Proteins:
- 2 cups cooked chicken, shredded
- 1 (16 ounces / 454 grams) package frozen pierogis (potato & cheese or your favorite flavor!)
Cheeses and Dairy:
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup milk
- 2 tablespoons butter, melted
Sauces and Seasonings:
- 1 (15 ounces / 425 grams) jar Alfredo sauce
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ cup panko breadcrumbs
- Fresh parsley, for garnish
Instructions
- Warm the oven to a toasty 375°F, creating an ideal environment for baking the casserole.
- Prepare a 9×13-inch baking vessel by applying a light coating of cooking spray or butter to prevent sticking.
- Thaw frozen pierogi completely if using pre-packaged varieties, ensuring they are soft and pliable.
- In a large skillet, sauté diced chicken pieces until golden brown and thoroughly cooked, seasoning with salt and pepper.
- Create a creamy alfredo sauce by whisking together heavy cream, grated parmesan, and minced garlic in the same skillet used for chicken.
- Layer the bottom of the greased baking dish with a single row of pierogi, allowing them to slightly overlap.
- Generously spread the cooked chicken across the pierogi layer, ensuring even distribution.
- Pour the rich alfredo sauce over the chicken and pierogi, making certain every surface is covered.
- Sprinkle a generous amount of shredded mozzarella cheese to create a bubbling, golden topping.
- Garnish with chopped fresh parsley or green onions for a pop of color and additional flavor.
- Slide the casserole into the preheated oven and bake for 25-30 minutes until the cheese is melted and edges are bubbly.
- Remove from oven and let rest for 5 minutes to allow the casserole to set before serving.
Notes
- Optimize pierogi placement by layering them slightly overlapping to ensure even heat distribution and prevent drying out.
- Substitute regular pierogies with gluten-free versions for those with wheat sensitivities, maintaining the creamy texture and rich flavor profile.
- Enhance protein content by adding extra cooked shredded chicken or rotisserie chicken for a more substantial meal.
- Consider reducing heavy cream with half-and-half or Greek yogurt to lower calorie count while preserving the classic Alfredo creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 75 mg