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Pierogi Chicken Supper Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


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


  • 1. Cook pierogies according to package directions. Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until chicken juices run clear; remove and keep warm.
  • 2. Drain pierogies; add to skillet. Cook over medium heat until lightly browned. Return chicken mixture to the pan. Stir in salt and pepper. Sprinkle with cheese. Cover and remove from the heat. Let stand for 5 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts

1 cup: 430 calories, 15g fat (8g saturated fat), 102mg cholesterol, 764mg sodium, 39g carbohydrate (9g sugars, 3g fiber), 32g protein

Reviews for Pierogi Chicken Supper

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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"

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."

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. :)"

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."

Reviewed Mar. 16, 2009

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

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