1 dozen frozen potato and cheddar cheese pierogies 1 can (10 ¾ oz) lowfat cream of chicken soup 1 can (4 oz) sliced mushrooms, drained 1/2 cup frozen peas 2 cups cubed or shredded cooked chicken Preheat oven to 350*. Spray a 2 quart casserole with nonstick coating.
Thaw pierogies in boiling water for 5 minutes, drain and place in the casserole dish.
In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.
Serves 4 @ 7 pts each
NOTE: To make your shredded chicken – boil the chicken and then shred it with two forks after the chicken is fully cooked and you don’t see pink in the middle.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
