12.15.2013

Recipe: Polish Chicken and Dumplings


This time of year, with 2+ feet of snow on the ground and temps that would make a polar bear wish for a tropical vacation, comfort food is usually the main thing on our menu.  A coworker recently shared this with me and I couldn't WAIT to try it!  It instantly became a new favorite, so I'm sharing it with you!  This super simple recipe will not disappoint.

Preheat oven to 350.

1 small box of frozen pierogies (we use Wegmans white or yellow cheddar, because we are cheese-aholics... but any flavor will work).  Flash boil until floating then drain.

2 chicken breasts- baked (or use leftover rotisserie, or heck even boil in the pierogie water if you're feeling super lazy).  Shred cooked chicken.

1 can of cream of chicken soup, mix with 1/2 can of milk, season with garlic salt and pepper.

In buttered/greased glass/casserole dish layer pierogies then shredded chicken on top.  Cover with seasoned cream of chicken soup mixture.

Bake at 350 for about 30 minutes.