Home on the Ranch Chicken and Pierogi Casserole #RSC

• 4 tablespoons butter
• 1 (12 ounce) boxfrozen mini potato & cheese pierogies
• 12 cup unseasoned breadcrumbs
• 1 cup grated gruyere cheese
• 4 tablespoons finely grated parmesan cheese
• 12 cup thinly sliced scallion (about 5 scallions)
• 12 cup Hidden Valley Original Ranch Dressing
• 12 cup plain low-fat Greek yogurt
• 1 large egg (slightly beaten)
• 12 ounces cooked chicken breasts, cut in bite sized pieces (about 2 cups)

1. Preheat oven to 350 degrees F. Grease a 1 1/2-quart baking dish with 1 tablespoon of the butter.
2. Following package directions, cook pierogies in boiling water for 3 to 5 minutes, or until they are heated through and float to the top.
3. Drain and set aside.
4. Meanwhile, combine breadcrumbs, 1/4 cup of the Gruyere cheese and 2 tablespoons of the parmesan cheese in a small bowl.
5. Melt the remaining 3 tablespoons butter; stir into breadcrumb mixture.
6. Set aside about 2 tablespoons of the sliced scallions.
7. In a large bowl, whisk the remaining scallions, remaining 3/4 cup Gruyere cheese, remaining 2 tablespoons parmesan cheese, the ranch dressing, yogurt and egg until well blended.
8. Add pierogies and chicken; toss until they are coated with the mixture.
9. Arrange pierogies/chicken mixture in baking dish; sprinkle with bread crumb mixture.
10. Bake at 350 degrees F for 30 minutes or until heated through.
11. Let stand for 5 minutes.
12. Sprinkle with remaining 2 tablespoons scallions before serving .

butter, pierogies, breadcrumbs, gruyere cheese, parmesan cheese, scallion, valley, yogurt, egg, chicken breasts

Taken from www.food.com/recipe/home-on-the-ranch-chicken-and-pierogi-casserole-rsc-494030 (may not work)