Description
Comfort meets elegance in this chicken alfredo pierogi casserole, blending Polish tradition with creamy Italian flavors. Cheesy layers of potato-filled dumplings and tender chicken create a hearty meal sure to satisfy hungry diners at your table.
Ingredients
Scale
Protein:
- 2 lbs chicken breast, boneless and skinless
- 0.5 lbs bacon, chopped
Dairy and Pasta:
- 16 oz cream cheese
- 2 cups heavy cream
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 lbs frozen pierogi
- 0.5 cup butter
Seasoning and Extras:
- 4 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 0.25 cup green onions, chopped
Instructions
- Preheat the oven to 375°F and prepare a 9×13 inch baking dish with a light coating of cooking spray.
- Season chicken breasts with salt and pepper, then dice into bite-sized cubes.
- In a large skillet, crisp up the chopped bacon over medium heat until golden and rendering its fat, about 5-6 minutes.
- Remove bacon and set aside, then in the same skillet, sauté the chicken cubes until they turn golden and are cooked through, approximately 6-8 minutes.
- Reduce heat and add minced garlic to the skillet, stirring for 30 seconds until fragrant.
- In a separate mixing bowl, whisk together cream cheese, heavy cream, and half of the mozzarella and parmesan cheeses until smooth and well combined.
- Layer frozen pierogi in the prepared baking dish, creating an even base.
- Pour the cream cheese mixture over the pierogi, ensuring complete coverage.
- Distribute the cooked chicken and crispy bacon evenly across the top of the casserole.
- Sprinkle remaining mozzarella and parmesan cheeses over the entire dish.
- Dot the surface with butter pieces for extra richness.
- Bake uncovered for 25-30 minutes until the cheese is melted and bubbly with a golden-brown surface.
- Remove from oven and let rest for 5 minutes.
- Garnish with fresh chopped parsley and green onions before serving.
Notes
- Experiment with different pierogi varieties like potato, cheese, or spinach to customize the dish to your taste preferences.
- For a lighter version, swap heavy cream with half-and-half and use reduced-fat cream cheese to cut down on calories.
- Gluten-free option: Replace traditional pierogi with gluten-free pierogi or cauliflower gnocchi for those with wheat sensitivities.
- Maximize flavor by letting the casserole rest for a few minutes after baking, allowing the cheese to set and flavors to meld together perfectly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 8
- Calories: 1000
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 75 g
- Saturated Fat: 40 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 200 mg