Pierogies Alfredo

(Chicken & Mushroom Pierogies Alfredo)

(Veggie Pierogies Alfredo)

I have this friend Megan who makes a mean pierogi. I have a feeling the combination of the words Piergoi and Alfredo in the same sentence would give her fits!
Ahywho, I had a crazy hankerin' for some frozen pierogies the other day. I'm never really sure how to serve them outside of boiled, with a little sour cream and cheese. I wanted to make a meal out of these bad boys and started a hunt.
There is a severe lack of pierogi recipes online! I found one like this, and changed it up to fit our tastes.

Ingredients
Chicken & Mushroom Version
12 frozen onion and potato Pierogies
1 1/2 lb cooked chicken, cut into pieces
1 jar of your favorite alfredo sauce
8 oz frozen peas
1 Tbls minced garlic
4 oz sliced mushrooms
3/4 cup shredded parmesan cheese
1 Tbl olive oil

Veggie Version
12 frozen onion and potato Pierogies
1 jar of your favorite alfredo sauce
8 oz frozen peas
1 Tbls minced garlic
2 diced tomatoes
1 small red bell pepper, chopped
1 Tbl olive oil

Directions
Chicken & Mushroom Version
1. Preheat oven to 350 degrees. Cook chicken and cut into small, bite sized pieces.

2. Boil pierogies 5 to 7 minutes and drain.

3. In a saucepan, heat oil on medium heat and add garlic. Cook 1 minute, then add mushrooms and cook about 6 minutes, or until browned and remove from heat.

4. In a large bowl, gently combine pierogies, chicken, mushroom/garlic mixure, sauce, peas and 1/2 cup parmesan. Pour into ungreased casserole dish and sprinkle with remaining parmesan cheese.

5. Bake covered for 35-40 minutes, then remove foil and bake another 15 minutes.

Veggie Version

1. Preheat oven to 350 degrees. Boil pierogies 5 to 7 minutes and drain.

2. In a saucepan, heat oil on medium heat and add garlic. Cook 1 minute, then add red peppers and cook about 5 minutes and remove from heat.

4. In a large bowl, gently combine pierogies, tomatoes, red pepper/garlic mixure, sauce, peas and 1/2 cup parmesan. Pour into ungreased casserole dish and sprinkle with remaining parmesan cheese.

5. Bake covered for 35-40 minutes, then remove foil and bake another 15 minutes.


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