Buffalo Chicken Pierogi Bake

Name: Buffalo Chicken Pierogi Bake
Cook time: 30 min
Yield: 6 servings
Ingredients: 2000 ml water for boiling pierogi; 2 g kosher salt; 680 g frozen potato and cheese pierogi thawed slightly, if needed; 28 g unsalted butter; 150 g yellow onion thinly sliced; 9 g garlic minced; 450 g cooked chicken breast shredded; 120 ml buffalo-style hot sauce; 60 ml chicken broth; 113 g cream cheese softened; 120 g sour cream; 2 g kosher salt; 1 g black pepper freshly ground; 200 g sharp cheddar cheese shredded; 100 g mozzarella cheese shredded; 90 ml ranch dressing; 20 g green onions thinly sliced

Frozen pierogi are layered with a buffalo chicken mixture, onions, cheddar, and a little sauce, then baked until hot and browned. Ranch is served on the side or drizzled lightly over the top so the dish eats like a casserole with the familiar flavors of buffalo chicken dip.

By Julienne

Cook time: 30 minutes

Servings: 6

Ingredients

2000 ml water for boiling pierogi
2 g kosher salt
680 g frozen potato and cheese pierogi thawed slightly, if needed
28 g unsalted butter
150 g yellow onion thinly sliced
9 g garlic minced
450 g cooked chicken breast shredded
120 ml buffalo-style hot sauce
60 ml chicken broth
113 g cream cheese softened
120 g sour cream
2 g kosher salt
1 g black pepper freshly ground
200 g sharp cheddar cheese shredded
100 g mozzarella cheese shredded
90 ml ranch dressing
20 g green onions thinly sliced

Instructions

Preheat the oven to 220°C. Bring 2000 ml water to a boil in a medium saucepan, then salt it and cook the pierogi just until they float and are tender at the edges, about 3 to 4 minutes. Drain well. Pierogi are tender and drained, with no hard center.
While the pierogi cook, melt 28 g butter in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes until softened. Add the garlic and cook 30 seconds more. Onion is translucent and garlic is fragrant.
Stir in the shredded chicken, 120 ml buffalo sauce, chicken broth, cream cheese, sour cream, 2 g salt, and black pepper. Cook, stirring, until the cream cheese melts and the mixture is evenly coated, about 3 minutes. Sauce is smooth, hot, and clings to the chicken.
Spread half the pierogi in a 9x13 inch baking dish. Spoon over half the chicken mixture, then add the remaining pierogi and the remaining chicken mixture. Top with cheddar and mozzarella. Dish is evenly layered and the cheese covers the surface.
Bake uncovered for 18 to 20 minutes, until the filling is bubbling and the cheese is melted with browned spots. If you want deeper color, broil for 1 to 2 minutes, watching closely. Edges are bubbling and the top is golden with a few browned patches.
Drizzle with ranch dressing and scatter the green onions over the top. Rest 5 minutes before serving. The bake settles slightly and slices or scoops cleanly.