Pierogi Chicken Supper Recipe

5 5 6
Pierogi Chicken Supper Recipe
Pierogi Chicken Supper Recipe photo by Taste of Home
Publisher Photo

Pierogi Chicken Supper Recipe

Read Reviews
5 5 6
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (16 ounces) frozen pierogies
  • 1 pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter, divided
  • 1/2 large sweet onion, thinly sliced
  • 1/2 cup shredded cheddar cheese

Directions

Cook pierogies according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan.
In same pan, heat remaining butter over medium heat; saute pierogies until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted. Yield: 4 servings.
Originally published as Pierogi Chicken Supper in Quick Cooking November/December 2004, p13

Nutritional Facts

1 cup: 444 calories, 16g fat (8g saturated fat), 101mg cholesterol, 762mg sodium, 40g carbohydrate (10g sugars, 3g fiber), 33g protein.

  • 1 package (16 ounces) frozen pierogies
  • 1 pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter, divided
  • 1/2 large sweet onion, thinly sliced
  • 1/2 cup shredded cheddar cheese
  1. Cook pierogies according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan.
  2. In same pan, heat remaining butter over medium heat; saute pierogies until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted. Yield: 4 servings.
Originally published as Pierogi Chicken Supper in Quick Cooking November/December 2004, p13

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forPierogi Chicken Supper

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
hedjo User ID: 4179463 57971
Reviewed May. 12, 2012

"We absolutely love this recipe and have made it many times. It is so easy. It is a little heavy, but worth it"

MY REVIEW
LGCarothers User ID: 3191658 124434
Reviewed Apr. 24, 2012

"This is a great recipe! I used 2 packages of the mini pierogies and didn't add the cheese. I also made a few other changes I used Market Day "A Salt For All Seasonings" to season the chicken vs. the Salt & Pepper. I also cooked the chicken in about 1/4 cup of White Cooking Wine or you could use chicken Broth and then added a can of Cream of chicken soup for a nice sauce. If it's too thick just add a little milk. It turned out great and everyone in my family loved it."

MY REVIEW
sheilassecret User ID: 1421229 114991
Reviewed May. 26, 2011

"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. :)"

MY REVIEW
elwb129 User ID: 36548 206557
Reviewed Mar. 14, 2011

"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."

MY REVIEW
katlaydee3 User ID: 3741999 144846
Reviewed Mar. 16, 2009

"This is really good, but actually tastes better without the cheese on top."

Loading Image
Mediabong Goes Here