Cheesy Bacon Chicken Pierogi Bake
Cheesy Bacon Chicken Pierogi Bake made with a creamy bacon cheese sauce in just 30 minutes BACON.CHEESE.POTATOES! It's calling your name. A simple recipe that will be on your table again and again.
Ingredients
- 4 slices bacon chopped
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chicken stock
- 1 cup half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Pinch ground cayenne pepper
- 1/2 teaspoon fresh ground black pepper
- 8 ounces shredded Italian cheese blend about 2 cups
- 5 ounces shredded Parmesan cheese divided (about 1 ½ cups total)
- 8 ounces pre-cooked chicken diced
- 2 cups frozen peas
- 16 ounces frozen cheese pierogies
- 1 tablespoon chopped fresh parsley
Instructions
- PREHEAT OVEN: Preheat the oven to 400°F. Lightly butter a 9 by 13 inch baking dish and arrange the 16 ounces frozen cheese pierogies in an even layer.
- COOK BACON: In a medium saucepan over medium-high heat, cook 4 slices chopped bacon until crisp. Transfer bacon to a paper towel lined plate, leaving the drippings in the saucepan.
- MAKE ROUX: Add 2 tablespoons unsalted butter to the pan. Once melted, sprinkle in ¼ cup all-purpose flour and whisk for 3 minutes until smooth and lightly golden.
- ADD SEASONINGS AND LIQUIDS: Whisk in 1 cup chicken stock, 1 cup half-and-half, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, a pinch of ground cayenne pepper, and ½ teaspoon fresh ground black pepper until smooth.
- MELT CHEESE: Add 8 ounces shredded Italian cheese blend and half of the shredded Parmesan cheese. Whisk until melted and creamy.
- ADD CHICKEN AND PEAS: Stir in 8 ounces diced pre-cooked chicken and 2 cups frozen peas. Bring the mixture to a gentle bubble, about 3 minutes.
- POUR: the hot chicken and cheese sauce evenly over the pierogies. Sprinkle the remaining shredded Parmesan cheese on top.
- BAKE: for 15 minutes until the top is bubbly and lightly golden.
- FINISH AND SERVE: Remove from the oven. Sprinkle with the cooked bacon and 1 tablespoon chopped fresh parsley before serving.
Notes
Make-Ahead: Assemble the casserole without baking, cover, and refrigerate up to 24 hours. Add 5 minutes to the bake time if chilled.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm in a 325°F oven for 15 to 20 minutes or microwave individual portions.
Freezing: Freeze the baked casserole for up to 2 months. Thaw in the refrigerator overnight and reheat until hot.
Half-and-Half Note: Half-and-half makes the sauce rich and creamy without turning too heavy.
Nutrition
Serving: 1 | Calories: 469cal | Carbohydrates: 18g | Protein: 28g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 627mg | Sugar: 2g | Fiber: 3g | Calcium: 428mg | Iron: 2mg