Ranch Potato-Topped Chicken Bake Recipe

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Ranch Potato-Topped Chicken Bake
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Ingredients:

Directions:

  1. Heat oven to 375.
  2. In large saucepan, combine all filling ingredients; mix well. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally. Spoon into ungreased 13x9-inch (3 quart) baking dish.
  3. In medium saucepan, bring water to a boil. Remove from heat. Add milk. Stir in plain mashed potato mix 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 edge of hot chicken mixture.
  4. Bake 25 to 30 minutes or until potatoes are set and light golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 616.04 Kcal (2579 kJ)
Calories from fat 185.14 Kcal
% Daily Value*
Total Fat 20.57g 32%
Cholesterol 73.41mg 24%
Sodium 2756.73mg 115%
Potassium 1574.44mg 33%
Total Carbs 90.85g 30%
Sugars 11.1g 44%
Dietary Fiber 10.3g 41%
Protein 24.55g 49%
Vitamin C 23.5mg 39%
Vitamin A 0.1mg 5%
Iron 4.4mg 25%
Calcium 251.5mg 25%
Amount Per 100 g
Calories 154.98 Kcal (649 kJ)
Calories from fat 46.58 Kcal
% Daily Value*
Total Fat 5.18g 32%
Cholesterol 18.47mg 24%
Sodium 693.5mg 115%
Potassium 396.08mg 33%
Total Carbs 22.86g 30%
Sugars 2.79g 44%
Dietary Fiber 2.59g 41%
Protein 6.18g 49%
Vitamin C 5.9mg 39%
Iron 1.1mg 25%
Calcium 63.3mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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