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 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.