Smothered with a velvety cream sauce, this skillet is hearty and filling. An easy weeknight meal which can be made in just 40 minutes.
Full time 40 minutes
2 dozen frozen pierogis, any style
1 link kielbasa, sliced thin
1 large onion, sliced thin
4 oz. cream cheese
1 cup shredded cheddar
2 cups chicken stock
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
Heat olive oil in a deep sided skillet over medium high heat.
Add in onions and cook 5 minutes to soften.
Add in kielbasa and cook 5 minutes to lightly brown.
Add in stock and bring to a boil.
Add in cream cheese and stir to melt.
Add in pierogis and give a gently stir to coat with sauce. Reduce heat to medium low, cover with lid and cook 10-15 minutes or until pierogis are cooked through.
Remove lid and top with shredded cheddar, cook 5 minutes to melt cheese.
Serve immediately, cheers!