Home On The Ranch Chicken And Pierogi Casserole #rsc

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 tablespoons butter
• 1 (12 ounce) box frozen mini potato & cheese pierogies
• 1/2 cup unseasoned breadcrumbs
• 1 cup grated gruyere cheese
• 4 tablespoons finely grated parmesan cheese
• 1/2 cup thinly sliced scallion (about 5 scallions)
• 1/2 cup hidden valley® original ranch® dressing
• 1/2 cup plain low-fat greek yogurt
• 1 large egg (slightly beaten)
• 12 ounces cooked chicken breasts, cut in bite sized pieces (about 2 cups)

Recipe

• 1 preheat oven to 350ºf. grease a 1 1/2-quart baking dish with 1 tablespoon of the butter.
• 2 following package directions, cook pierogies in boiling water for 3 to 5 minutes, or until they are heated through and float to the top. drain and set aside.
• 3 meanwhile, combine breadcrumbs, 1/4 cup of the gruyére cheese and 2 tablespoons of the parmesan cheese in a small bowl. melt the remaining 3 tablespoons butter; stir into breadcrumb mixture.
• 4 set aside about 2 tablespoons of the sliced scallions. in a large bowl, whisk the remaining scallions, remaining 3/4 cup gruyére cheese, remaining 2 tablespoons parmesan cheese, the ranch dressing, yogurt and egg until well blended. add pierogies and chicken; toss until they are coated with the mixture.
• 5 arrange pierogies/chicken mixture in baking dish; sprinkle with bread crumb mixture.
• 6 bake at 350ºf for 30 minutes or until heated through. let stand for 5 minutes. sprinkle with remaining 2 tablespoons scallions before serving .