Polish Chicken And Dumplings

• 2 boneless chicken breasts
• 1 (10 ounce) can chicken broth
• 1 (10 ounce) can cream of chicken soup
• 1 (4 ounce) can sliced mushrooms, drained
• pepper
• garlic salt (to taste)
• 12 frozen pierogi, potato and cheese
• 4 tablespoons butter
• 1/3 cup milk

1. Cook chicken breasts in crock pot with the can of chicken broth on low for 4 hours.
2. Drain chicken, shred, put back into crockpot with cream of chicken soup, mushrooms, pepper and garlic salt.
3. Heat on low while you do the next step.
4. Thaw pierogies in boiling water for 5 minutes; drain and place in a casserole dish that has been sprayed with cooking spray.
5. Place a couple pats of butter on top of pierogies.
6. Dump chicken mixture on top of pierogies.
7. Place a couple pats of butter on top of chicken mixture.
8. Pour milk over the top.
9. Bake in a 350 degree Fahrenheit oven for 15 minutes.

chicken breasts, chicken broth, cream of chicken soup, mushrooms, pepper, garlic salt, frozen pierogi, butter, milk

Taken from www.food.com/recipe/polish-chicken-and-dumplings-51378 (may not work)