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Ranch Potato-Topped Chicken Bake

Ranch Potato-Topped Chicken Bake
  • Prep 20 min
  • Total 50 min
  • Servings 6
Chicken, frozen mixed vegetables baked with potato mix and ranch dip gives you a tasty casserole dinner.
Updated October 18, 2016

Ingredients

Filling

  • 2 cups cubed cooked chicken or turkey
  • 2 cups 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
85mg
28%
Sodium
1160mg
48%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
12%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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