Ranch Potato-Topped Chicken Bake

Ranch Potato-Topped Chicken Bake

Chicken, Green Giant® Valley Fresh Steamers™ frozen mixed vegetables baked with potato mix and ranch dip gives you a tasty casserole dinner.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

6

servings

Filling
2
cups cubed cooked chicken or turkey
2
cups Green Giant® 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
  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. 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. Bake 25 to 30 minutes or until potatoes are set and light golden brown.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,),
  • Cholesterol 85mg;
  • Sodium 1160mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 2 1/2 Other Carbohydrate;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.