Ranch Potato-Topped Chicken Bake

Ingredients:

Filling:

2 cups cubed cooked chicken or turkey

2 cups frozen mixed vegetables, thawed

2  (10 3/4 oz) cans condensed 98% fat free cream of chicken soup with 30% less sodium

1/2  Cup chicken broth

Potatoes:

1  3/4 cup water

1 Cup milk

2 1/4 cups plain mashed potato mix (dry)

1  ( 1 oz) pkg dry ranch dip mix

1 egg slightly beaten

Directions:

Heat oven to 375. In large saucepan, combine all filling ingredients, mix well. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally. Spoon into ungreased 13 by 9 inch glass baking dish.

In medium saucepan, bring water to a boil, remove from heat, add milk, stir in mashed potato mix and ranch dip mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cook 5 minutes. Spoon or pipe potato mixture around edges of hot chicken mixture.

Bake at 375 for 25-30 minutes or until potatoes are set and light golden brown.

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