Description
This Chicken Alfredo Pierogi Casserole is the perfect blend of creamy Italian Alfredo sauce and hearty Polish pierogies. Featuring Mrs. T’s Cheddar Pierogies, tender chicken, and a rich cheese sauce, this easy-to-make dish is a comforting, cheesy delight. With crispy golden edges and a bubbling, gooey center, this casserole is perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients:
1 (16 oz) package Mrs. T’s Cheddar Pierogies (or potato-filled pierogies)
2 cups cooked, shredded chicken (rotisserie or boneless, skinless thighs)
2 cups Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
8 oz cream cheese, softened
1/2 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional Add-Ins:
1 cup fresh spinach, chopped
1/2 cup cooked, crumbled bacon
1/2 teaspoon red pepper flakes (for spice)
Instructions
Preheat & Prepare: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Boil Pierogies: Bring a large pot of water to a boil. Cook the frozen pierogies for about 5 minutes, then drain and pat dry.
Prepare Alfredo Sauce Mixture: In a large mixing bowl, combine the Alfredo sauce, softened cream cheese, chicken broth, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir until smooth.
Layer the Casserole:
Spread a thin layer of the Alfredo mixture on the bottom of the prepared baking dish.
Arrange pierogies in a single layer over the sauce.
Top with shredded chicken and a handful of mozzarella and cheddar cheese.
Repeat layers until all ingredients are used, finishing with a generous sprinkle of cheese on top.
Bake the Casserole: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake uncovered for another 10 minutes until bubbly and golden brown.
Cool & Serve: Let the casserole sit for 5 minutes before serving. Garnish with fresh parsley or extra Parmesan cheese if desired.
Notes
Make-Ahead Tip: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake an extra 10-15 minutes if cold.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze unbaked for up to 3 months. Thaw overnight before baking.
Variations:
Swap chicken for shrimp or Italian sausage.
Use plant-based cheese and Alfredo sauce for a vegetarian option.
Add Cajun seasoning for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Fusion (Italian-Polish)
Nutrition
- Calories: ~520 kcal
- Fat: 23g
- Carbohydrates: 45g
- Protein: 28g