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.