Chicken Pot Pie Pierogi Casserole
Sliced Melon
Ingredients
- 2 (10.75-oz) cans cream of chicken soup
- 1 (8-oz) carton sour cream
- 1 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 cups shredded rotisserie chicken
- 1 (12-oz) pkg frozen mixed vegetables
- 2 (16-oz) pkg frozen Cheddar pierogis
- 1 (5-oz) pkg seasoned croutons, lightly crushed
Instructions
- Preheat oven to 350°F. Stir together soup, sour cream, broth, onion powder, and garlic powder in a large bowl. Add chicken and vegetables, stirring to blend.
- Layer half of pierogis in a lightly greased 13-x 9-inch baking dish. Spoon half of chicken mixture over pierogis. Repeat layers; sprinkle with crushed croutons.
- Bake 30 to 40 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 cantaloupe, cut into wedges
Side Dish Instructions
- Serve cantaloupe wedges on each plate.
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