1 dozen frozen potato and cheddar cheese pierogies *(NOT BREADED)
1 can lowfat cream of chicken soup
1 can sliced mushrooms, drained
2 cups cubed or shredded cooked chicken
Preheat oven to 350 degrees. Spray a 2 quart casserole with nonstick cooking spray.
Thaw the pierogies in boiling water for 5 minutes, drain and place in the casserole.
In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over the pierogies. Bake 15 minutes.
4 servings, 6 Points each
cblessum on 8/2/2007