Monterey Chicken Pierogi Casserole Recipe - tender pierogi dumplings, savory chicken, spinach, gooey Monterey Jack cheese, and crunchy french fried onions baked in a creamy sauce. It's a hearty and satisfying meal that's easy to make and guaranteed to impress. Perfect for weeknight dinners or gatherings with friends and family. Everyone always asks for seconds. Try it today!
Preheat oven to 375ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
In a large bowl, whisk together cream of chicken soup, sour cream, onion powder, garlic powder, salt, and black pepper. Add 1 cup Monterey jack cheese, spinach, cooked chopped chicken, ½ of the french fried onions, and pierogies. Stir well to combine.
Pour the pierogi mixture into a casserole dish. Sprinkle with the remaining Monterey jack cheese and french fried onions.
Bake uncovered 35 to 45 minutes, until bubbly.
Notes:
Can assemble the casserole ahead of time and refrigerate or freeze for later.
To bake after freezing, thaw completely and bake as directed above.
I used rotisserie chicken for the cooked chicken.
I used Mrs. T’s Frozen Pierogies – they are in the freezer section near the frozen potatoes.
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.