Polish Chicken and Dumplings
Per serving
My kind of comfort food!!! Very tasty and easy! This recipe originally came from www.3fatchicks.com but I believe I tweaked it enough to call it my own!! The original recipe cut out the spices, milk and butter and used low-fat soup; if you are watching your weight-go for it! You do not neccessarily have to cook the chicken in the crock pot, you could just cook it in a skillet. The crock pot was just another 'tweak' so that the chicken would be ready for me to shred when I got home from work.
Ingredients
Step-by-step instructions
- 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.
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