My aunties used to make this, and I thought the recipe was lost forever. Luckily, I found it, and it tastes even better than I remember

Crack Chicken Pierogi Casserole is the perfect comfort food that combines the creamy, cheesy goodness of crack chicken with the homestyle feel of pierogis. It’s a dish that's sure to please a crowd, making it a fantastic choice for family dinners or potlucks. Even the pickiest eaters can't resist the combination of tender chicken, tangy ranch seasoning, and crispy bacon. This casserole is like a warm hug on a chilly Midwestern evening, bringing everyone to the table with its irresistible aroma.

This savory casserole pairs beautifully with a simple green salad and some roasted vegetables like broccoli or Brussels sprouts. You might also like to serve it with a side of garlic bread to soak up all that creamy sauce. For a complete, satisfying meal, consider adding a fresh fruit salad to balance out the richness of the dish.

Servings: 8

2 cups cooked chicken, shredded
1 package (16 ounces) frozen pierogis
1 (8-ounce) block of cream cheese, softened
1 cup sour cream
1 packet ranch seasoning mix
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Preheat your oven to 350°F (175°C).

Cook the frozen pierogis according to the package instructions, then drain and set aside.

In a large mixing bowl, combine the softened cream cheese, sour cream, and ranch seasoning mix until smooth.

Stir in the shredded chicken, garlic powder, onion powder, shredded cheddar cheese, crumbled bacon, and half of the chopped green onions.

Gently fold in the cooked pierogis, ensuring they’re evenly coated with the creamy mixture.

Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.

Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is lightly golden.