Smothered Chicken with Pierogies
4 servings – 7 WWpoints each serving
1 dozen Mrs T’s Frozen Potato & Cheddar Cheese pierogies (I used a box of the mini sized, I think this makes it easier to serve if you want to give equal portions of pierogies to each person. There are 28 small ones compared to 12 big ones!)
1 can (10 3/4 oz) low fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained (I used 8 oz fresh and sauteed)
1 c frozen peas
2 cups cubed or shredded cooked chicken
Preheat oven to 350. Spray 2 qt casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain and place in casserole dish.
In large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 min or until heated through. Pour over pierogies. Bake 15 minutes.
(My great nephew joined us for dinner unexpectedly the night I prepared this, and he gave it two thumbs up… he didn’t think he liked mushrooms, but in this dish he said they were good!)