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Ranch Potato-Topped Chicken Bake

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By Betty Crocker Kitchens
Updated Oct 18, 2016
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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