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Potato and Vegetable Skillet

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  • Prep 5 min
  • Total 26 min
  • Servings 5
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You’re just one skillet away from a quick, creamy chicken and vegetable meal.
Updated Aug 21, 2007
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Ingredients

  • 1 package Betty Crocker™ julienne potatoes
  • 1 1/2 cups hot water
  • 3/4 cup milk
  • 1/2 cup creamy ranch dressing
  • 1 1/2 cups frozen loose-pack vegetables (any combination)
  • 1 1/2 cups cut-up cooked chicken or 2 cans (5 ounces each) chunk chicken, drained

Steps

  • 1
    Heat Potatoes, Sauce Mix and remaining ingredients to boiling in 10-inch skillet.
  • 2
    Reduce heat; cover and simmer 16 to 20 minutes; stirring occasionally, until potatoes are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    You decide! Pick up a package of your family’s favorite frozen vegetable combination, or use one you already have on hand.
  • tip 2
    Turkey works equally well in place of chicken.

Nutrition

280 Calories, 12 g Total Fat, 17 g Protein, 27 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
110
Total Fat
12 g
Saturated Fat
2 1/2g
Cholesterol
45 mg
Sodium
890 mg
Potassium
430 mg
Total Carbohydrate
27 g
Dietary Fiber
2 g
Protein
17 g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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