Chicken, frozen mixed vegetables baked with potato mix and ranch dip gives you a tasty casserole dinner.
Ranch Potato-Topped Chicken Bake
- Prep Time 20 min
- Total 50 min
- Servings 6
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 25 to 30 minutes or until potatoes are set and light golden brown.
Nutrition
320
Calories
8g
Total Fat
21g
Protein
41g
Total Carbohydrate
4g
Sugars
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;Tips from the Betty Crocker Kitchens
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