Ranch Potato-Topped Chicken Bake |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
You can substitute onion or vegetable dip instead of the ranch dip. Ingredients:
2 cups cubed cooked chicken or 2 cups turkey |
2 cups frozen mixed vegetables, thawed |
2 (10 3/4 ounce) cans condensed cream of chicken soup |
1/2 cup chicken broth |
1 3/4 cups water |
1 cup milk |
2 1/4 cups plain instant mashed potatoes (dry) |
1 (1 ounce) package dry ranch dip mix |
1 egg, slightly beaten |
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.
|
|