K-12 Buffalo Chicken Bake

K-12 Buffalo Chicken Bake

Meal Contribution: 3 ½ M/MA, 1 WGR, ¼ VEG-RO, 1/8 VEG-S
Serving Size: 1 serving (3 pieces)
Allergens: Contains Egg, Milk, Soy, Wheat


  • 3 pieces: Potato & American Cheese High Protein Pierogies w/ WG Dough – Mrs. T’s – 41164-00376
  • 1 ounce: Unseasoned Chicken Strips – Cooked
  • ¼ cup: Marinara Sauce – Nutritionally Enhanced
  • 1 tablespoon: Tabasco Sauce
  • ½ ounce: Shredded American Cheese – Reduced Fat
  • 1 tablespoon: Fat Free Ranch Dressing
  • 1 tablespoon: Chopped Scallions (Tops & Bulbs)


Preparation Instructions:
  1. Preheat oven to 400°F. Spray sheet pan with nonstick cooking spray. In a large bowl, toss pierogies with olive oil making sure to coat evenly. Arrange pierogies on full size sheet pan. Bake 15 minutes until golden brown and puffed.
    **Alternate cooking method - Steam for 7-10 minutes in perforated hotel pan with liner.
  2. Steam chicken strips to 155°F.
  3. Spray 2” hotel pan with nonstick spray. Combine chicken strips and prepared pierogies.
  4. Mix marinara sauce & tabasco sauce together. Pour over prepared chicken strips & pierogies. Shingle pierogies in sauce.
  5. Sprinkle shredded American cheese over prepared pierogies. Bake at 350°F for an additional 10 minutes to melt cheese.
  6. Drizzle ranch dressing over prepared pierogies.
  7. Chop scallions and sprinkle over pierogies before serving
  1. Bake or steam pierogies prior to adding other ingredients.
  2. Do not overfill hotel pan to avoid pierogies from sticking together.