Ranch Potato-Topped Chicken Bake

Prep Time: 20min
Total Time: 50min
Servings: 6



cups cubed cooked chicken or turkey
cups Green Giant® frozen mixed vegetables, thawed
cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
cup chicken broth


1 3/4
cups water
cup milk
2 1/4
cups plain mashed potato mix (dry)
package (1 oz) dry ranch dip mix
egg, slightly beaten


  • 1Heat oven to 375°F. In 4-quart saucepan, mix filling ingredients. Cook over medium heat, stirring occasionally, until mixture is bubbly and hot. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
  • 2In 2-quart saucepan, heat water to boiling. Remove from heat. Add milk. Stir in potato mix (dry) and ranch dip mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edges of hot chicken mixture.
  • 3Bake 25 to 30 minutes or until potatoes are set and light golden brown.

    Expert Tips

    Use your favorite dry dip mix, such as onion or vegetable, in place of the ranch dip.
    If you pipe the potatoes, protect your hand from the heat by wearing an oven mitt.
    Source:  www.Bettycrocker.com

    Ranch Potato-Topped Chicken Bake Ranch Potato-Topped Chicken Bake Reviewed by sasuke uchiha on 23:12 Rating: 5

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