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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
684
|
31
|
715
|
| Fat (g) | 27 | 0 | 27 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 34 | 1 | 35 |
| Carb (g) | 74 | 8 | 82 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 2058 | 15 | 2073 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
