Description

This Chicken Alfredo Pierogi Casserole is the perfect blend of creamy, cheesy, and comforting flavors. It combines soft, pillowy pierogi with tender shredded chicken and a rich Alfredo sauce, all baked to perfection with a golden, bubbly cheese topping. This easy-to-make casserole is great for busy weeknights, potlucks, or meal prep. With simple ingredients and minimal effort, you can create a decadent, crowd-pleasing meal in under an hour!

Ingredients

Scale

For the casserole:

1 package (16 oz) frozen pierogi
2 cups cooked chicken, shredded
1 jar (15 oz) Alfredo sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Arrange the frozen pierogi in a single layer in the prepared baking dish.

In a medium bowl, mix the shredded chicken, Alfredo sauce, milk, garlic powder, onion powder, Italian seasoning, and black pepper until well combined.

Pour the sauce mixture evenly over the pierogi, ensuring they are well coated.

Sprinkle mozzarella and Parmesan cheese evenly over the top.

Cover with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the casserole rest for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Cooking Tips:

Do not thaw the pierogi before baking; they cook perfectly in the oven.
Cover with foil for the first 25 minutes to keep the dish moist and prevent the cheese from burning.
For extra creaminess, add ½ cup more Alfredo sauce or a splash of heavy cream.
Use rotisserie chicken to save time, or substitute with cooked turkey.

Storage & Reheating:

Refrigerate leftovers in an airtight container for up to 3 days.
Freeze for up to 2 months—wrap tightly with plastic wrap and foil.
Reheat in the oven at 350°F for 20 minutes or in the microwave in 30-second intervals.

Variations & Add-Ins:

Buffalo Chicken Version – Add Buffalo sauce and blue cheese.
Bacon Ranch Twist – Mix in crumbled bacon and ranch seasoning.
Vegetarian Option – Replace chicken with sautéed mushrooms and spinach.
Low-Carb Alternative – Swap pierogi for cauliflower ravioli or zucchini noodles.