Monday, May 14, 2007

Smothered Chicken with Pierogies

Serves: 4

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recipe ingredients
1 dozen frozen potato and cheddar cheese pierogies
1 can (10 ¾ oz) lowfat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken

recipe directions
Preheat oven to 350*. Spray a 2 quart casserole with nonstick coating.

Thaw pierogies in boiling water for 5 minutes, drain and place in the casserole dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.

Serves: 4 - 7 points per serving

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