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    Smothered Chicken with Pierogies


    Source of Recipe


    C88WIN ------ WW RRB ----- 9/16/2005

    Recipe Introduction


    Serves 4 @ 7 pts each

    List of 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
    1/2 cup frozen peas
    2 cups cubed or shredded cooked chicken

    Recipe



    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.



    NOTE: To make your shredded chicken – boil the chicken and then shred it with two forks after the chicken is fully cooked and you don’t see pink in the middle.

 

 

 

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