SMOTHERED CHICKEN WITH PIEROGIES Recipe

SMOTHERED CHICKEN WITH PIEROGIES 
 
1 dozen Mrs. T's frozen Potato and Cheddar Cheese pierogies 
1 can (10 3/4 oz) low-fat cream of chicken soup 
1 can (4 oz) sliced mushrooms, drained 
1 cup frozen peas 
2 cups cubed or shredded cooked chicken 
 
Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies in boiling water 
for 5 minutes, drain, and place in casserole dish. 
 
In a large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 minutes 
or until heated through. Pour over pierogies. Bake 15 minutes. 
 
4 servings, 7 POINTS each 
 
A pierogie is like a Polish ravioli, a dough pillow filled with flavored mashed potatoes. Look for them 
in the frozen foods section of your store. There are several kinds you can try, but READ THE BOX. Not 
all pierogies have the same points. Feel free to use other kinds in this recipe, but make certain to re
calculate your points based on the kind of pierogies you use. The traditional way to serve pierogies 
is to fry them in a little butter and serve with pan-fried onions. Enjoy!