My aunties used to make this, and I thought the recipe was lost forever. Luckily, I found it, and it tastes even better than I remember

Preheat your oven to 350°F (175°C).

Cook the frozen pierogis according to the package instructions, then drain and set aside.

In a large mixing bowl, combine the softened cream cheese, sour cream, and ranch seasoning mix until smooth.

Stir in the shredded chicken, garlic powder, onion powder, shredded cheddar cheese, crumbled bacon, and half of the chopped green onions.

Gently fold in the cooked pierogis, ensuring they’re evenly coated with the creamy mixture.

Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.

Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is lightly golden.

Garnish with the remaining chopped green onions before serving.

For a spicier version, add some diced jalapeños or a few dashes of hot sauce to the creamy mixture. If you have any picky eaters, you can substitute the green onions with milder chives or leave them out entirely. To make it a bit healthier, use Greek yogurt in place of sour cream and try turkey bacon instead of regular bacon. You can also sneak in some veggies by adding a cup of steamed broccoli or spinach to the mix. For those who prefer a different flavor profile, try using a packet of taco seasoning instead of ranch and top with diced tomatoes and cilantro for a Mexican-inspired twist.