Pierogies are huge in Pittsburgh so of course my family loves them. But let’s face it…they aren’t really what you would call “diet food”. This chicken and pierogie casserole could not be simpler and is delicious. It isn’t super flavorful (read: it’s pretty bland) but it gives you a big hearty portion of warm deliciousness for only ten points. For a picky eater on a gross rainy day, this was the perfect meal.
Chicken and Pierogie Casserole
12 Cheese and Potato Pierogies (frozen, Mrs. T’s), low fat
2 cups Chicken, cooked
1 can Cream of Chicken, low fat
Pre-heat oven to 350.
Spray baking dish lightly with cooking spray.
Boil chicken and shred.
Defrost pierogies by placing in boiling water for five minutes. Strain and place in bottom of baking dish.
Heat chicken and soup over medium heat in pan for five minutes, until warm and mix well.
Pour chicken/soup mixture over pierogies and spread evenly.
Bake at 350 for 15 minutes.
WW Points+: 10 for 1/4 of the casserole