Smothered Chicken With Pierogies Recipes

Steps:

• Preheat oven to 350 degrees.
• Coat a 2-quart casserole with nonstick cooking spray.
• In medium saucepan, over high heat, thaw frozen pierogies in boiling water for 5 minues.
• Drain: set aside.
• In large saucepan, over medium heat, combine soup, mushrooms, peas and chicken.
• Cook stirring about 5 minutes, or until heated through.
• Place pierogies in casserole.
• Place vegatables over pierogies.
• Sprinkle with grated cheese.
• Bake 15 minutes.

Steps:

• Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
• Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
• Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
• While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

Steps:

• Cook and drain pierogies as directed on package. Melt margarine in 12-inch skillet over medium-high heat. Cook chicken in margarine about 5 minutes, turning once, until light brown. Add broth. Cover and cook 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.Add potato pierogies and remaining ingredients to chicken. Cook uncovered about 5 minutes or until hot.1 Serving: Calories 285 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 105mg Sodium 550mg Carbohydrate 19g (Dietary Fiber 1g) Protein 33g% Daily Value: Vitamin A 8% Vitamin C 2% Calcium 4% Iron 12%Diet Exchanges: 1 Starch, 4 Lean MeatTry ThisPierogies are potato-filled dumplings. If you can't find them, you can easily use frozen cooked gnocchi to make Chicken with Potato Gnocchi.

Steps:

• Preheat oven to 350ºF.
• Butter a 2 qt casserole dish.
• Place pierogies in bottom of dish.
• In a large bowl, combine soup, milk, mushrooms, peas and chicken.
• Pour over pierogies.
• Bake for 45 minutes or until heated through.
• Note: I have used unthawed pierogies and just added 15 additional minutes to the baking time.

Steps:

• Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
• Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
• Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
• Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

Steps:

• Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
• Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
• Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

Steps:

• In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.

Steps:

• Heat oven to 350. Spray a 2 qt casserole with cooking spray. Thaw pierogies in boiling water for 5 mins. Drain and place in casserole dish. In large saucepan, combine soup, mushrooms, peas and chicken. Cook stirring about 5 mins just until heated. pur over pierogies and bake for 15 mins.

Steps:

• Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.