SMOTHERED CHICKEN WITH PIEROGIES

This reminded me a little of chicken and dumplings. I brought it for lunch today too so it must have been pretty good.

My updated to this recipe:I used a some ff chicken broth to thin the soup out a little, I added a cup of corn in addition to the peas, I seasoned the soup mixture with onion powder, italian seasoning, pepper, and garlic salt. Also - I used rotisserie chicken from the grocery store and just carved out some pieces for this recipe. Also I baked mine for about 25 minutes.

SMOTHERED CHICKEN WITH PIEROGIES

1 dozen Mrs. T’s frozen Potato and Onion pierogies
1 can (10 3/4 oz) low-fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken

Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain, and place in 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.

4 servings, 7 POINTS each

A pierogie is like a Polish ravioli, a dough pillow filled with flavored mashed potatoes. Look for them in the frozen foods section of your store. There are several kinds you can try, but READ THE BOX. Not all pierogies have the same points. Feel free to use other kinds in this recipe, but make certain to re-calculate your points based on the kind of pierogies you use. The traditional way to serve pierogies is to fry them in a little butter and serve with pan-fried onions. Enjoy!

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