This cheesy pierogi bake is taken to a whole new level with the irresistible flavor of bacon. Smoky bacon infuses a creamy cheese sauce and combines with herbs and spices to create an incredibly decadent cheese sauce that is perfect for this dish.
Peas, chicken, parmesan and bacon are an old favorite combination in my house. My 3 year old is about as picky as a child can be. But, she does love 3 green veggies; cucumbers, peas and broccoli. Go figure. So, I take the opportunity to add them in where ever I can. We found a love for peas and parmesan cheese. That fondness eventually grew into pasta dishes that added chicken and bacon with different cheese sauces. This flavor combination is always a huge hit.
In this fun twist I have used frozen pierogies and left over chicken to create a perfect weeknight dish. With only 15 minutes of active cook time, you can clean the kitchen, set the table and have plenty of time to enjoy dinner with your family. A mere 30 minutes from prep to plate makes this dinner a home run!
With love from our Simple Kitchen to yours!
30-Minute Cheesy Chicken Pierogi Bake
- 4 slice bacon, chopped
- 2 Tbsp unsalted butter
- ¼ cup all purpose flour
- 1 cup chicken broth
- 1 cup half & half
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- pinch ground cayenne pepper
- ½ tsp fresh ground black pepper
- 8-oz shredded Italian cheese blend
- 5-oz shredded Parmesan cheese, divided
- 8-oz pre-cooked chicken, diced
- 2 cup frozen peas
- 16-oz box frozen cheese pierogies
- 1 Tbsp chopped fresh parsley
Preheat oven to 400°F.
In a medium sauce pan over medium high heat, cook bacon until crisp. Drain bacon and remove and place on a paper towel to drain. Leave bacon drippings in the pan.
Meanwhile evenly lay pierogies in a baking dish.
Add butter and flour. Whisk to combine. Cook for about 3 minutes to cook out the flour-y taste. Add chicken broth, half & half, garlic, onion, Italian seasoning, cayenne, and pepper. Whisk until combined. Add Italian cheese and about half of Parmesan cheese. Stir to combine. Add frozen peas and chicken. Stir to combine. Bring to a bubble, about 3 minutes.
Pour chicken and cheese mixture over pierogies. Sprinkle remaining parmesan cheese over top.
Bake for 15 minutes until top is bubbly and golden brown.
Remove from oven sprinkle with bacon and parsley. Serve and enjoy!