What is the best way to cook pierogies in a casserole?

The best method is to cook them straight from frozen in a covered dish with plenty of sauce. Because pierogies are precooked or parboiled, baking them in sauce ensures they soften without falling apart.

How long does cooked chicken Alfredo last in the fridge?

Generally, cooked chicken Alfredo pierogi casserole lasts 3 to 4 days in an airtight container. To maintain creaminess when reheating, add a splash of milk or cream before microwaving.

How to make a pierogi casserole?

To make one, layer frozen pierogies in a baking dish. Then top with cooked meat and sauce, sprinkle with cheese, and bake until golden and bubbly. Use enough sauce to cover all layers so the pierogies cook evenly.

How do you know if Alfredo has gone bad?

Spoiled Alfredo smells sour, becomes lumpy, or turns a darker color. If it has separated or smells off, discard it. Always refrigerate sauce and use it within its shelf life.

Can I use homemade Alfredo sauce instead of store-bought?

Absolutely, yes! Homemade Alfredo sauce with butter, garlic, and Parmesan creates a fresher taste. It’s also a good choice for those avoiding preservatives or looking to control the ingredients.

Can I make this recipe ahead of time?

Yes, assemble the casserole up to a day in advance. Cover and refrigerate, then bake as instructed—adding 10 extra minutes if starting from cold.

Are there vegetarian versions of this casserole?

Certainly, for a meatless option, skip the chicken and double the vegetables. Use veggie-filled pierogies and meat-free Alfredo to keep it plant-based without sacrificing flavor.

Chicken Alfredo Pierogi Casserole: 5 Irresistible Reasons to Make This Tonight

Description

This Chicken Alfredo Pierogi Casserole is the ultimate comfort food mashup! Combining pillowy potato-and-cheese pierogies, juicy shredded chicken, and creamy Alfredo sauce, this baked casserole is rich, satisfying, and weeknight-friendly. With minimal prep time and pantry staples, it’s a hearty dish that delivers big flavor with very little fuss. Ideal for feeding a hungry family or impressing guests with something a little different!

Ingredients

1 (16 oz) box frozen pierogies (potato & cheese variety recommended)
2 cups cooked chicken (shredded or diced)
2 cups Alfredo sauce (store-bought or homemade)
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese (fresh grated preferred)
1 tsp garlic powder (optional, for extra depth)
1 tsp Italian seasoning (optional, for herb flavor)

¼ cup heavy cream (optional, adds richness)

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
In a bowl, mix Alfredo sauce, garlic powder, Italian seasoning, and heavy cream until smooth.
Pour half of the sauce mixture into the prepared baking dish, spreading it evenly.
Arrange the frozen pierogies in a single layer on top of the sauce. Do not thaw.
Evenly distribute the cooked chicken over the pierogies.
Pour the remaining sauce over the chicken and pierogies, spreading to cover completely.
Sprinkle mozzarella and Parmesan cheese over the top.
Cover the dish with foil and bake for 25 minutes.
Uncover and bake for an additional 10 minutes, or until the top is golden and bubbly.

Let the casserole rest for 5–10 minutes before serving.

Notes

You can use rotisserie chicken to save time.
For a lighter version, substitute with low-fat Alfredo and reduced-fat cheese.
Add steamed broccoli or spinach for a veggie boost.

Freezes well before baking—just thaw overnight in the fridge before baking as directed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Cuisine: American

Nutrition

Calories: 520
Fat: 28g
Carbohydrates: 34g
Protein: 30g