Chicken Bacon Ranch Pierogi Casserole

Preheat the oven to 190°C or 375°F. Lightly grease a medium baking dish so the creamy sauce does not stick around the edges.

Add the ranch dressing, softened cream cheese, and milk to a saucepan over low heat. Stir often until the cream cheese melts into a smooth, creamy sauce. It should look glossy and pourable, with a tangy ranch smell coming from the pan.

Place the frozen pierogi in the baking dish in an even layer. They do not need to be thawed. Scatter the cooked chicken over the top, then add most of the crumbled bacon. Save a little bacon for the final garnish if you like extra crunch.

Pour the warm ranch cream cheese sauce over the pierogi, chicken, and bacon. Tilt the dish slightly so the sauce settles between the pierogi. Sprinkle the shredded cheddar evenly over the top.

Cover the dish and bake for 25 minutes. Uncover and bake for 12 to 18 minutes more, until the sauce bubbles at the edges and the cheddar turns golden in spots. Your kitchen should smell like smoky bacon, toasted cheese, and ranch.

Let the casserole rest for 5 minutes before serving. This helps the sauce thicken around the pierogi. Sprinkle with sliced green onions and the reserved bacon just before serving for fresh bite and crisp texture.