Crack Chicken Pierogi Casserole – unbelievably tasty! Frozen pierogies combined with Alfredo sauce, ranch dressing mix, bacon, cheddar and chicken. This casserole can be assembled ahead and refrigerated or frozen for later. It’s a hit for weeknight dinners — everyone ate seconds.
This Crack Chicken Pierogi Casserole is simple to make and full of comforting flavors. Cheesy pierogies get tossed with creamy Alfredo sauce, shredded chicken, smoky bacon, ranch dressing mix and sharp cheddar cheese. It comes together quickly and bakes into a golden, cheesy casserole that’s perfect for lunch or dinner.
Pierogies are potato-filled dumplings available in the freezer section; Mrs. T’s classic cheddar pierogies work well here since cheddar complements the other flavors. For convenience use cooked shredded or chopped chicken—rotisserie chicken is a great shortcut.
To prepare the casserole, mix Alfredo sauce, chicken, cooked chopped bacon, ranch dressing mix and part of the cheddar cheese in a large bowl. Add thawed pierogies and toss gently to coat. Transfer the mixture to a lightly sprayed 9×13-inch baking dish, top with the remaining cheddar and bake until bubbly and golden.
This casserole reheats well and is an excellent make-ahead option. Assemble and refrigerate for a day or wrap and freeze for longer storage. To bake from frozen, thaw completely before baking for best results.
We served this with green beans and rolls for a quick weeknight meal. It’s hearty, flavorful and family-friendly. Below are a few complementary side dish ideas shown from the original source that pair nicely with this casserole:
Italian Green Beans with Tomatoes
An easy, flavorful green bean side that pairs well with casseroles.
Roasted Asparagus with Parmesan
Simple roasted asparagus with parmesan. Five ingredients and great with rich dishes.
Yum Yum Broccoli Casserole
A creamy broccoli casserole that complements the flavors and textures of the pierogi bake.
7 UP Biscuits
Light, fluffy biscuits with just a few ingredients — a nice breadside for this casserole.
Crack Chicken Pierogi Casserole
Equipment
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Mixing Bowls
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9×13-inch Baking Dish
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Cheese Grater
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Chef Knife and Cutting Board
Ingredients
- 2 (16-oz) packages frozen Classic Cheddar Pierogies, thawed
- 2 (15-oz) jars Alfredo sauce
- 3 cups chopped cooked chicken
- ¾ cup cooked chopped bacon
- 2 to 3 Tbsp ranch dressing mix
- 1½ cups shredded cheddar cheese
Instructions
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Preheat oven to 375ºF. Lightly spray a 9×13-inch baking pan with cooking spray.
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In a large bowl combine the Alfredo sauce, chopped cooked chicken, cooked bacon, ½ cup of the shredded cheddar and the ranch dressing mix. Stir to combine.
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Add the thawed pierogies and toss gently to coat them evenly with the sauce mixture.
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Pour the mixture into the prepared pan and spread evenly. Top with the remaining cheddar cheese.
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Bake, uncovered, for 35 to 45 minutes, until heated through and the top is bubbly and golden.
Notes
3/4 cup cooked chopped bacon is roughly equal to 3/4 of a pound of raw bacon before cooking.
Casserole can be assembled ahead and refrigerated or frozen. Thaw completely before baking if frozen.
Rotisserie chicken is a convenient option for the cooked chicken.
Mrs. T’s Frozen Pierogies are commonly found in the freezer aisle near frozen potatoes.
Nutritional information is provided by third-party sources and may not be verified. Use discretion if you require precise nutritional data.
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