Chicken Pierogies Alfredo

• 12 frozen pierogi (I use cheddar or onion or potato or onion)
• 1 - 1 1/2 lb cooked chicken, cut into pieces (I use boneless skinless breasts, cooked in a skillet in olive oil, butter, or margarine)
• 1 (1 lb) jar alfredo sauce
• 8 ounces frozen peas
• 5 ounces pimientos, drained
• 3/4 cup grated parmesan cheese, divided into 1/2 and 1/4 cup amounts

1. Preheat oven to 350 degrees. Cook chicken if it isn't already cooked.
2. Boil pierogies for 5 - 7 minutes, drain.
3. In large bowl, combine cooked pierogies, cooked chicken, Alfredo sauce, frozen peas, pimentos, and 1/2 cup grated Parmesan cheese. Stir thoroughly; a rubber spatula works well to stir without breaking the pierogies.
4. Pour mixture into ungreased casserole dish. Sprinkle remaining 1/4 cup Parmesan on top. Cover dish with foil.
5. Bake 30 to 45 minutes at 350 with foil. Remove foil and bake another 15 minutes, until top is browned.

frozen pierogi, chicken, alfredo sauce, frozen peas, pimientos, parmesan cheese

Taken from www.food.com/recipe/chicken-pierogies-alfredo-115198 (may not work)