Ranch Potato-Topped Chicken Bake

 

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

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.