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This change-of-pace dish combines chicken, cheese and onion with frozen pierogies for a complete meal. From Barbara Scott, Walkersville, Maryland, the satisfying skillet supper takes just 30 minutes to get on the table.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 430 calories, 15 g fat (8 g saturated fat), 102 mg cholesterol, 764 mg sodium, 39 g carbohydrate, 3 g fiber, 32 g protein.
Originally published as Pierogi Chicken Supper in Quick Cooking November/December 2004, p13
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Reviewed on May. 26, 2011 by sheilassecret
My husband and 3 kiddos all loved this recipe. I did not add the cheese, but did add a can of mushroom soup and a little sour cream to give it a nice sauce. SO GOOD! Thanks for a great base recipe to jump from. :)
Reviewed on Mar. 14, 2011 by elwb129
My husband loved this recipe and told me I can make it anytime. I did add a little bacon to it, but otherwise did the recipe as stated.
Reviewed on Mar. 16, 2009 by katlaydee3
This is really good, but actually tastes better without the cheese on top.
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