I buy bags of frozen pierogies every time they go on sale (which is often). I really could eat pierogies weekly and never get sick of them. I've mentioned before that 95% of the time I just toast them in a pan with a little butter and parmesan cheese and serve them with roasted asparagus and tomatoes, but now and then I get a little bit more adventurous. After trying the bacon pierogie bake a year or so ago and then remaking it recently I was in the mood for some type of pierogie bake. Enter this meal! It was a warm(er) day, we had spent the whole afternoon playing outside but it was still cool out, the way mid-March can be, so I wanted something that felt like spring comfort. Enter this meal. It was so delicious. John and I both were fans and happily ate this up. Landon was skeptical but he enjoyed the pierogies. Anytime I snuck a veggie in he spit it out and said "yucky!"... but hey, Rome wasn't built in a day... The best part was the sauce. It had a subtle lemon taste, was perfectly coating each bite, and was truly just perfect.
Source: Stephanie Cooks Original
1 tbsp butter
2 tbsp flour
2 cloves garlic
1 cup broth
2-3 tbsp fresh lemon juice
1 tsp lemon zest
4 garlic and herb Laughing Cow wedges (or 4 tbsp cream cheese)
3 green onions, sliced thin.
1 package frozen pierogies
1 cup cooked chicken, diced
1 cup cooked veggies, any kind
1/2 cup parmesan cheese
1- Preheat the oven to 400.
2- In a skillet melt the butter. Stir in the garlic and allow to saute until fragrant, about 2-3 minutes. Add the flour and stir well. Slowly pour in the broth.
3- Bring the broth to a boil, then reduce the heat. Add the lemon juice, zest, and Laughing Cow wedges. Stir until cheese is melted. Stir in the green onion.
4- In an oven safe dish lay the pierogies on the bottom. Add the chicken and veggies, and pour the sauce over the whole dish. Top with the parmesan cheese.
5- Cover with foil and bake 25 minutes. Remove the foil and bake an additional 5 minutes.