Smothered Chicken and Pierogies

1 dozen frozen cheese potato pierogies
1 can cream of chicken soup
1 can sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken

Preheat oven to 350ºF. Spray a 2 quart casserole with nonstick coating.

Thaw pierogies in boiling water for 5 minutes, drain and place in the casserole dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies.

Bake 15 minutes.

Serves 4