Can I use frozen chicken?

Yes—but be sure it’s fully thawed and cooked before adding. Add seasoning and cook to 165°F, then shred and proceed.

What if it turns out too dry?

This can happen if the sauce is too thick or it’s baked too long. Add a splash of chicken broth before baking or cover with foil halfway through to lock in moisture.

Can I assemble this ahead of time?

Absolutely. Build the casserole the night before, store covered in the refrigerator, and bake when ready—just increase bake time by 10-15 minutes.

Is it safe for pregnant women?

Yes. Just ensure all ingredients are fully cooked. Use pasteurized sour cream or yogurt and ensure your chicken is cooked to a safe temperature.

Chicken Pierogi Casserole: 5 Reasons to Love It

Print Recipe

Chicken Pierogi Casserole combines shredded chicken, pillowy pierogi, and a creamy cheese sauce for the ultimate comfort classic. This easy, crowd-pleasing bake is hearty, satisfying, and simple to customize, making it a go-to for cozy family dinners or meal prep.

Author: Pearl
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Yield: 6–8 servings
Category: Main dishes
Cuisine: American

Ingredients

Chicken Prep Essentials

Cooked shredded chicken: 2 to 3 cups (from rotisserie, poached, or oven-roasted chicken)
(If cooking from scratch: chicken seasoned with salt, pepper, and garlic powder)

The Pierogi Factor

Frozen pierogi (potato and cheese is classic!): 1 to 1.5 pounds
(Or use fresh, homemade pierogi)

Creamy Sauce Base

Sour cream or Greek yogurt: 1½ cups
Cream of chicken soup (low-sodium preferred): 1 can
Garlic powder: 1 teaspoon
Onion powder: ½ teaspoon
Salt and pepper to taste

Cheesy Goodness

Shredded cheddar cheese (or blend): 1½ cups
Fresh chives or parsley for garnish (optional)

Instructions

Preheat oven to 375°F (190°C)
Shred cooked chicken and set aside
Parboil frozen pierogi for 3–5 minutes, drain
In a mixing bowl, combine sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
Stir half the shredded cheese into the sauce mix
Lightly grease a 9×13-inch baking dish
Layer parboiled pierogi on the bottom
Scatter shredded chicken over the pierogi
Evenly pour and spread creamy sauce over
Top with remaining shredded cheese and optional chives/parsley
Bake uncovered 25–30 minutes (or 40–45 if chilled) at 375°F
Let it sit 5–10 minutes before serving

Notes

Use rotisserie or leftover chicken for speed. Parboil the pierogi briefly for optimal texture. Add a splash of broth if the sauce is too thick. This casserole is even better the next day and freezes well for meal prep.

Keywords: chicken, pierogi, casserole, comfort food, creamy, cheese

Find it online: https://pearlrecipes.com/chicken-pierogi-casserole-5-reasons-its-the-best/