Cheesy Spinach & Chicken Pierogi Casserole

2 tsp (10 mL) olive oil

2 cups (500 mL) onions, diced

1 lb (0.5 kg) boneless, skinless chicken breasts, cut into bite-size pieces 1/2 inch (1.25 cm)

3 cups (750 mL) Marinara pasta sauce, low-sodium

2 lb (1 kg) potato and cheese pierogies, frozen

10 oz (285 g) frozen spinach, defrosted

2 cups (500 mL) cheddar cheese, low-fat, shredded

1 tbsp (15 mL) low-sodium sun-dried tomato & herb seasoning

1 tbsp (15 mL) your favourite low-sodium seasoning

1 Preheat oven to 350°F (175°C). Prepare a large baking pan (16 x 12 inches – 40 x 30 cm) by spraying with vegetable oil cooking spray or coating with oil.
2 Heat oil over medium-high heat in a skillet. Dice the onions and cut the chicken breast into bite-size pieces – about ½ inch (1.25 cm) diced. Add to the skillet and cook through and until lightly browned - about 10 minutes. Remove from heat and set aside.
3 Spread 1 cup (250 mL) of sauce over bottom of baking pan. Top with the frozen pierogies arranging them flat side down.
4 Spread the package of defrosted spinach evenly over top of pierogies. It isn’t necessary to wring the spinach out.
5 Grate cheese. Mix in a bowl with herb seasoning. Sprinkle casserole with half the cheese.
6 Sprinkle chicken and onion mixture evenly over.
7 Pour over remaining 2 cups (500 mL) of Marinara sauce. Finish by sprinkling remaining cheese and herb mixture over top.
8 Bake uncovered in preheated oven for 30-40 minutes or until heated through, pierogies are tender and cheese is lightly browned.