Cheesy Spinach & Chicken Perogy Casserole

Cheesy Spinach & Chicken Perogy Casserole

By | 2019-11-02T07:18:57-08:00 November 3rd, 2019|0 Comments

Yields8 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 2 tsp Olive Oil
 2 cups Onions, diced
 ½ kg Boneless, Skinless chicken breasts, cut into bite sized pieces
 3 cups Marinara Pasta Sauce
 1 kg Perogies of your choice (normally cheese)
 285 g Frozen Spinach, defrosted
 2 cups Cheddar Cheese, shredded
 1 tbsp Sundried Tomato & Herb Seasoning. (Italian or another similar style seasoning would work too. It depends on your preferences.)

1

Preheat oven to 350°F (175°C). Prepare a large baking pan (16 x 12 inches – 40 x 30 cm) by spraying with vegetable oil cooking spray or coating with oil.

Heat the olive oil over medium-high heat in a skillet. Dice the onions and cut the chicken breast into bite-size pieces – about ½ inch (1.25 cm) diced. Add to the skillet and cook through and until lightly browned - about 10 minutes. Remove from heat and set aside.

Spread 1 cup (250 mL) of sauce over bottom of baking pan. Top with the frozen perogies arranging them flat side down.

Spread the package of defrosted spinach evenly over top of perogies. It isn’t necessary to wring the spinach out.

Grate cheese. Mix in a bowl with herb seasoning. Sprinkle casserole with half the cheese.

Sprinkle chicken and onion mixture evenly over.

Pour over remaining 2 cups (500 mL) of Marinara sauce. Finish by sprinkling remaining cheese and herb mixture over top.

Bake uncovered in preheated oven for 30-40 minutes or until heated through, perogies are tender and cheese is lightly browned.

Serve hot and enjoy!
Leftovers make a delicious lunch the next day 🙂

Recipe Author or Source
2

https://www.chicken.ca/recipes/cheesy-spinach-and-chicken-pierogi-casserol

Ingredients

 2 tsp Olive Oil
 2 cups Onions, diced
 ½ kg Boneless, Skinless chicken breasts, cut into bite sized pieces
 3 cups Marinara Pasta Sauce
 1 kg Perogies of your choice (normally cheese)
 285 g Frozen Spinach, defrosted
 2 cups Cheddar Cheese, shredded
 1 tbsp Sundried Tomato & Herb Seasoning. (Italian or another similar style seasoning would work too. It depends on your preferences.)

Directions

1

Preheat oven to 350°F (175°C). Prepare a large baking pan (16 x 12 inches – 40 x 30 cm) by spraying with vegetable oil cooking spray or coating with oil.

Heat the olive oil over medium-high heat in a skillet. Dice the onions and cut the chicken breast into bite-size pieces – about ½ inch (1.25 cm) diced. Add to the skillet and cook through and until lightly browned - about 10 minutes. Remove from heat and set aside.

Spread 1 cup (250 mL) of sauce over bottom of baking pan. Top with the frozen perogies arranging them flat side down.

Spread the package of defrosted spinach evenly over top of perogies. It isn’t necessary to wring the spinach out.

Grate cheese. Mix in a bowl with herb seasoning. Sprinkle casserole with half the cheese.

Sprinkle chicken and onion mixture evenly over.

Pour over remaining 2 cups (500 mL) of Marinara sauce. Finish by sprinkling remaining cheese and herb mixture over top.

Bake uncovered in preheated oven for 30-40 minutes or until heated through, perogies are tender and cheese is lightly browned.

Serve hot and enjoy!
Leftovers make a delicious lunch the next day 🙂

Recipe Author or Source
2

https://www.chicken.ca/recipes/cheesy-spinach-and-chicken-pierogi-casserol

Cheesy Spinach & Chicken Perogy Casserole