RANCH POTATO-TOPPED CHICKEN BAKE

Ranch Potato-Topped Chicken Bake image

Chicken, frozen mixed vegetables baked with potato mix and ranch dip gives you a tasty casserole dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 9

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Ingredients

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
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:

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.
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.
Bake 25 to 30 minutes or until potatoes are set and light golden brown.

Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 85 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 4 g