K-12 Chicken Florentine Pierogies

K-12 Chicken Florentine Pierogies

Meal Contribution: 2 ½ M/MA, 1 WGR, 1 VEG-DG
Serving Size: 1 serving (3 pieces)
Allergens: Contains Egg, Milk, Soy, Wheat


  • 3 pieces: Potato & American Cheese Pierogies w/ WG Dough – Mrs. T’s – 41164-00375
  • 1 ¼ ounces: Alfredo Sauce - Boil in Bag
  • 1 ounce: Unseasoned Chicken Strips
  • 1 cup: Fresh Spinach
  • ½ ounce: Shredded Lite Mozzarella Cheese


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. Prepare 2" hotel pan with nonstick spray. Heat sauce to 155°F. Pour prepared sauce in hotel pan. Shingle pierogies in sauce. Sauce may thicken as it is held in steamtable, thin with water to avoid too much thickening.
  3. Season chicken strips with garlic powder & white pepper to taste. Steam chicken strips to 155°F. Add chicken strips to prepared pierogies. Top with additional sauce.
  4. Combine spinach to prepared pierogies and chicken. Bake at 350°F for an additional 10 minutes.
  5. Sprinkle shredded mozzarella over pierogies before serving.
    Optional: Sprinkle fresh/dried parsley over pierogies as a garnish.
  1. Bake or steam pierogies prior to adding other ingredients.
  2. Do not overfill hotel pan to avoid pierogies from sticking together.