Description
Monterey Chicken Pierogi Casserole is a comforting and hearty dish that combines creamy chicken soup, tangy sour cream, tender cooked chicken, spinach, and golden fried pierogis baked to perfection with a crunchy topping of French fried onions and melted Monterey Jack cheese. This easy-to-make casserole is perfect for a satisfying family dinner.
Ingredients
Scale
Main Ingredients
- 2 (16-oz) boxes frozen pierogis
- 4 cups cooked chopped chicken
- 1 (10-oz) package frozen spinach, thawed and drained
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 (6-oz) can French fried onions, divided
Sauce & Seasonings
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 1 (16-oz) container sour cream
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC). Lightly spray a 9x13x2-inch baking dish with cooking spray to prevent sticking.
- Prepare Mixture: In a large bowl, whisk together the cream of chicken soup, sour cream, onion powder, garlic powder, salt, and black pepper until smooth. Stir in 1 cup of shredded Monterey Jack cheese, spinach, cooked chopped chicken, half of the French fried onions, and the frozen pierogis. Mix everything well until evenly combined.
- Assemble Casserole: Pour the combined pierogi mixture into the prepared casserole dish, spreading it out evenly. Sprinkle the remaining ½ cup of Monterey Jack cheese over the top, followed by the rest of the French fried onions for a crunchy topping.
- Bake: Place the casserole in the preheated oven and bake uncovered for 35 to 45 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden on top.
Notes
- Make sure to thaw and thoroughly drain the spinach to prevent the casserole from becoming watery.
- You can use any cooked chicken such as rotisserie or leftover roasted chicken for convenience.
- For extra flavor, consider adding a pinch of smoked paprika or fresh herbs like parsley before baking.
- This casserole can be prepared ahead and refrigerated; bake a little longer if baking cold from the fridge.
- Use low-fat sour cream and reduced-sodium soup to make this recipe lighter and lower in sodium.
- The French fried onions add a nice crunchy texture; do not skip or substitute if you want the original taste and texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
