Description
This Lazy Pierogi Casserole combines cheesy potato and cheese pierogi with shredded chicken, creamy ranch sauce, and crispy fried onions for an easy and comforting baked dish perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 (16 oz) bag frozen potato & cheese pierogi
- 1 ½ cups cooked shredded chicken
- 1 cup sour cream
- ½ cup cream cheese, softened
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1 cup crispy fried onions (like French’s)
- 2 tbsp chopped chives (optional)
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prepare it for layering.
- Mix the sauce: In a bowl, blend together the sour cream, softened cream cheese, and ranch seasoning mix until the mixture is smooth and well combined, creating a creamy ranch sauce.
- Assemble the casserole layers: Spread half of the frozen pierogi in the prepared baking dish. Top evenly with half of the shredded chicken, then spoon a portion of the creamy ranch sauce over that layer, followed by a sprinkle of shredded cheddar cheese. Repeat the layering process with the remaining pierogi, chicken, sauce, and cheese.
- Add crispy topping: Scatter the crispy fried onions evenly over the top of the final cheese layer to add texture and flavor.
- Bake the casserole: Place the dish in the preheated oven and bake uncovered for 35 to 40 minutes until the casserole is bubbly and the top is golden brown and crispy.
- Garnish and serve: Remove from oven, sprinkle with chopped chives if desired, and serve hot for a comforting meal.
Notes
- Use frozen pierogi straight from the bag—no pre-boiling needed.
- Substitute shredded rotisserie chicken or leftover cooked chicken to save time.
- For a vegetarian version, omit the chicken and add sautéed mushrooms or spinach.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Crispy fried onions add a delightful crunch; try to use the classic French’s brand or similar for best results.
