Ranch Potato-Topped Chicken Bake

(7)
  2 reviews
  • 20|min prep time
  • 50|min total time
  • 9 ingredients
  • 6 servings

Filling

2
cups cubed cooked chicken or turkey
2
cups Green Giant™ Steamers™ frozen mixed vegetables, thawed
2
cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1/2
cup chicken broth

Potatoes

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

Directions

  1. 1 Heat 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.
  2. 2 In 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.
  3. 3 Bake 25 to 30 minutes or until potatoes are set and light golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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