Chicken Pierogies Alfredo - cooking recipe

Ingredients

12 frozen pierogi (I use cheddar or onion or potato or onion)
1 - 1 1/2 lb cooked chicken, cut into pieces (I use boneless skinless breasts, cooked in a skillet in olive oil, butter, or margarine)
1 (1 lb) jar alfredo sauce
8 ounces frozen peas
5 ounces pimientos, drained
3/4 cup grated parmesan cheese, divided into 1/2 and 1/4 cup amounts

Preparation

Preheat oven to 350 degrees. Cook chicken if it isn't already cooked.
Boil pierogies for 5 - 7 minutes, drain.
In large bowl, combine cooked pierogies, cooked chicken, Alfredo sauce, frozen peas, pimentos, and 1/2 cup grated Parmesan cheese. Stir thoroughly; a rubber spatula works well to stir without breaking the pierogies.
Pour mixture into ungreased casserole dish. Sprinkle remaining 1/4 cup Parmesan on top. Cover dish with foil.
Bake 30 to 45 minutes at 350 with foil. Remove foil and bake another 15 minutes, until top is browned.