This recipe was born out of a craving — not just for something warm and cheesy, but for a dish that feels like home. One evening, I had leftover chicken and a bag of pierogies, and I remembered how my grandmother used to layer what she had into something comforting. That moment led to what I now call our Chicken Alfredo Pierogi Casserole.
It’s hearty, rich, and made for real families. Pillowy pierogies meet creamy Alfredo sauce and tender shredded chicken, all baked until golden and bubbling. It’s the kind of meal you can prep quickly, serve proudly, and enjoy with stories at the table.
If you’re looking for a weeknight win or a dish to bring to friends, this casserole delivers — every time.
FAQs
How long does cooked chicken Alfredo last in the fridge?
Cooked Chicken Alfredo Pierogi Casserole stays fresh in the fridge for 3 to 4 days when properly sealed. Always cool it to room temperature before refrigerating, and reheat only the portion you need.
What is the best way to cook pierogies?
Boil pierogies until they float (about 3–5 minutes), then pan-fry them in butter for a golden crust. For casseroles, this method gives the best texture and prevents sogginess during baking.
Are pierogies a main dish?
Yes, they can be. When combined with protein and baked with sauce—like in Chicken Alfredo Pierogi Casserole—they serve as a filling, complete meal. On their own, they’re usually a side.
How to make a pierogi casserole?
To make a pierogi casserole, layer pre-cooked pierogies, shredded chicken, Alfredo sauce, and cheese in a greased baking dish. Cover with foil, bake at 375°F for 30 minutes, uncover, and bake for an additional 10 minutes until golden and bubbly.
Can I eat cooked chicken after 5 days?
It’s not safe. The USDA recommends eating cooked chicken within 3 to 4 days. After 5 days, bacteria can grow even if the dish looks and smells fine. Toss it if you’re unsure.
How do you know if Alfredo has gone bad?
Signs of spoiled Alfredo sauce include:
Sour smell
Curdled texture
Discoloration
Mold near the lid or rim
Always check before using leftover sauce. It’s better to discard than risk foodborne illness.
Every time I serve this Chicken Alfredo Pierogi Casserole, there’s silence for the first few minutes — everyone’s too busy enjoying it. It’s rich but balanced, familiar but still just a little special.
A quick tip: pan-fry the pierogies before layering them — it adds a golden crisp edge that holds up beautifully in the sauce. You can also toss in some sautéed mushrooms or a handful of spinach for added depth.
If you loved this, you might also enjoy our Slow Cooker Garlic Potatoes as a side dish, or our Roasted Kabocha Squash Soup for a cozy start to the meal.
Want to try more casseroles like this one? Browse our favorite comfort meals here, or reach out to me anytime if you’ve added your own twist — I’d love to hear it.
And for even more family-style dinners and behind-the-scenes cooking, follow along on Facebook or Pinterest.
Thank you for being here — and for cooking with heart.
Table of Contents
Chicken Alfredo Pierogi Casserole: Easy, Creamy Weeknight Dinner
Ingredients
- – 1 16 oz package frozen potato & cheese pierogies
- – 2 cups cooked shredded chicken
- – 1½ cups Alfredo sauce
- – 1½ cups shredded mozzarella cheese
- – ½ cup grated parmesan cheese
- – 1 tbsp butter for greasing
- – Optional: parsley Italian seasoning
Instructions
- 1. Preheat oven to 375°F (190°C). 2. Boil pierogies 3–5 minutes until they float. Drain well. 3. Grease a 9×13-inch baking dish with butter. 4. Layer: pierogies, chicken, Alfredo sauce, mozzarella, parmesan. 5. Cover with foil and bake 20 minutes. 6. Remove foil, bake 10–15 minutes more until bubbly and golden. 7. Optional: broil 2–3 minutes for crispier top. 8. Garnish with chopped parsley and serve hot.
Notes
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