Servings: 8 people
- 2 tsp olive oil
- 2 cups diced onions
- 1 lb boneless, skinless chicken breasts cut into bite-size pieces 1/2 inch (1.25 cm)
- 3 cups Marinara pasta sauce low-sodium
- 2 lb frozen potato and cheese pierogies
- 10 oz defrosted frozen spinach
- 2 cups cheddar cheese low-fat, shredded
- 1 tbsp low-sodium sun-dried tomato & herb seasoning
Preheat oven to 350°F (175°C). Prepare a large baking pan (16 x 12 inches – 40 x 30 cm) by spraying with vegetable oil cooking spray or coating with oil.
Heat oil over medium-high heat in a skillet. Dice the onions and cut the chicken breast into bite-size pieces – about ½ inch (1.25 cm) diced. Add to the skillet and cook through and until lightly browned - about 10 minutes. Remove from heat and set aside.
Spread 1 cup (250 mL) of sauce over bottom of baking pan. Top with the frozen pierogies arranging them flat side down.
Spread the package of defrosted spinach evenly over top of pierogies. It isn’t necessary to wring the spinach out.
Grate cheese. Mix in a bowl with herb seasoning. Sprinkle casserole with half the cheese.
Sprinkle chicken and onion mixture evenly over.
Pour over remaining 2 cups (500 mL) of Marinara sauce. Finish by sprinkling remaining cheese and herb mixture over top
Bake uncovered in preheated oven for 30-40 minutes or until heated through, pierogies are tender and cheese is lightly browned.
Serving: 195g | Calories: 380kcal | Carbohydrates: 50g | Protein: 28g | Fat: 8g | Saturated Fat: 2.5g | Cholesterol: 45mg | Sodium: 720mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3000IU | Vitamin C: 24.8mg | Calcium: 200mg | Iron: 3.6mg
This project is supported, in part, by the BC Government’s Buy BC Partnership Program; delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.