Pierogi Chicken Supper*

By srumbel

Chicken, cheese and onion combine with frozen pierogies to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table. —Barbara Scott, Walkersville, Maryland
from tasteofhome.com

Ingredients

• 1 1 1 package (16 ounces) frozen pierogies
• 1 1 1 package (16 ounces) frozen pierogies
• 1 1 1 package (16 ounces) frozen pierogies
• 1 1 2x1/2-inch pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
• 1 1 2x1/2-inch pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
• 1 1 2x1/2-inch pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon salt
• 1/8 1/8 1/8 teaspoon pepper
• 1/8 1/8 1/8 teaspoon pepper
• 1/8 1/8 1/8 teaspoon pepper
• 2 2 2 tablespoons butter, divided
• 2 2 2 tablespoons butter, divided
• 2 2 2 tablespoons butter, divided
• 1/2 1/2 1/2 large sweet onion, thinly sliced
• 1/2 1/2 1/2 large sweet onion, thinly sliced
• 1/2 1/2 1/2 large sweet onion, thinly sliced
• 1/2 1/2 1/2 cup shredded cheddar cheese
• 1/2 1/2 1/2 cup shredded cheddar cheese
• 1/2 1/2 1/2 cup shredded cheddar cheese

Details

Cooking time 30mins

Preparation

Step 1

Cook pierogies according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan.

In same pan, heat remaining butter over medium heat; saute pierogies until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

Makes 4 servings


Nutrition Facts
1 cup: 444 calories, 16g fat (8g saturated fat), 101mg cholesterol, 762mg sodium, 40g carbohydrate (10g sugars, 3g fiber), 33g protein.


LGCarothers
Apr 24, 2012

This is a great recipe! I used 2 packages of the mini pierogies and didn't add the cheese. I also made a few other changes I used Market Day "A Salt For All Seasonings" to season the chicken vs. the Salt & Pepper. I also cooked the chicken in about 1/4 cup of White Cooking Wine or you could use Chicken Broth and then added a can of Cream of Chicken Soup for a nice sauce. If it's too thick just add a little milk. It turned out great and everyone in my family loved it.
sheilassecret
May 26, 2011

My husband and 3 kiddos all loved this recipe. I did not add the cheese, but did add a can of mushroom soup and a little sour cream to give it a nice sauce. SO GOOD! Thanks for a great base recipe to jump from. :)