Cheesy Spinach & Chicken Pierogi Casserole
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 people
Calories: 380kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Serving: 195g | Calories: 380kcal | Carbohydrates: 50g | Protein: 28g | Fat: 8g | Saturated Fat: 2.5g | Cholesterol: 45mg | Sodium: 720mg | Fiber: 5g | Sugar: 14g | Vitamin A: 60% | Vitamin C: 30% | Calcium: 20% | Iron: 20%
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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.
