Ingredients:

  • 1 tablespoon Unsalted Butter
  • 1 medium Yellow Onion, diced finely
  • 5 lbs Frozen Potato and Cheese Pierogi, defrosted slightly or boiled briefly
  • 3 cups Cooked Chicken Breast, shredded or diced
  • ½ teaspoon Garlic Powder
  • Salt and Freshly Ground Black Pepper, to taste
  • ½ cup Unsalted Butter (1 stick)
  • 4 cloves Garlic, minced
  • 2 cups Heavy Cream
  • 2 cups Freshly Grated Parmesan Cheese, plus extra for serving
  • ½ teaspoon Freshly Grated Nutmeg
  • 1 cup Shredded Mozzarella Cheese
  • ½ cup Shredded Smoked Provolone Cheese (optional)
  • ¼ cup Panko Breadcrumbs
  • 1 tablespoon Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish. If using frozen pierogi, boil them briefly for 2 minutes to soften, then drain thoroughly. In a skillet, melt 1 tbsp butter and sauté the diced onion until translucent, about 5 minutes. Remove from heat.
  2. To make the Alfredo sauce: In the same skillet, melt the remaining ½ cup of butter over medium-low heat. Add the minced garlic and sauté for 60 seconds until fragrant, taking care not to burn it.
  3. Pour in the heavy cream and bring the mixture to a low simmer for 2–3 minutes to thicken slightly. Remove the pan from the heat.
  4. Gradually whisk in the 2 cups of freshly grated Parmesan cheese until the sauce is completely smooth. Stir in the nutmeg, garlic powder, salt, and pepper. Taste and adjust seasoning.
  5. In a large mixing bowl, gently combine the prepared pierogi, the shredded chicken, and the sautéed onions. Pour three-quarters (3/4) of the Alfredo sauce over the mixture and gently fold everything together until coated.
  6. Transfer the pierogi mixture into the prepared casserole dish, spreading it evenly. Drizzle the remaining Alfredo sauce over the top.
  7. Sprinkle the Mozzarella, Smoked Provolone (if using), and the Panko breadcrumbs evenly over the surface.
  8. Bake for 30 to 35 minutes, or until the edges are bubbling and the cheese topping is golden brown. Remove from the oven and allow to rest for 5 minutes before serving. Garnish with fresh chopped parsley.