Ranch Potato-Topped Chicken Bake

Ranch Potato-Topped Chicken Bake is a main course that serves 6. One serving contains 327 calories, 18g of protein, and 14g of fat. For $1.41 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 651 person found this recipe to be scrumptious and satisfying. It is brought to you by BettyCrocker.com. A mixture of egg, condensed cream of chicken soup, leafy vegetables, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is solid. Similar recipes include Potato-Topped Turkey and Green Bean Bake, Ranch Potato Bake, and Cheesy Ranch Potato Bake.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 cup chicken broth

2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium

2 cups cubed cooked chicken or turkey

1 egg, slightly beaten

2 1/4 cups plain mashed potato mix (dry)

1 cup milk

2 cups frozen mixed vegetables, thawed

1 package (1 oz) dry ranch dip mix

1 3/4 cups water

Equipment:

glass baking pan

sauce pan

oven

Cooking instruction summary:

1 Heat oven to 375F. 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. 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. 3 Bake 25 to 30 minutes or until potatoes are set and light golden brown.

 

Step by step:


1. 1

2. Heat oven to 375F. 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.

3. 2

4. In 2-quart saucepan, heat water to boiling.

5. Remove from heat.

6. Add milk. Stir in potato mix (dry) and ranch dip mix with fork until moistened.

7. Let stand 1 minute.

8. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edges of hot chicken mixture.

9. 3

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


Nutrition Information:

Quickview
337k Calories
20g Protein
11g Total Fat
38g Carbs
17% Health Score
Limit These
Calories
337k
17%

Fat
11g
18%

  Saturated Fat
3g
23%

Carbohydrates
38g
13%

  Sugar
3g
4%

Cholesterol
74mg
25%

Sodium
1257mg
55%

Get Enough Of These
Protein
20g
41%

Vitamin A
3393IU
68%

Vitamin B3
6mg
32%

Vitamin C
26mg
32%

Selenium
20µg
29%

Phosphorus
243mg
24%

Vitamin B1
0.36mg
24%

Vitamin B6
0.45mg
22%

Potassium
611mg
17%

Vitamin B2
0.3mg
17%

Fiber
3g
16%

Iron
2mg
15%

Vitamin B5
1mg
15%

Copper
0.28mg
14%

Manganese
0.27mg
14%

Magnesium
49mg
12%

Zinc
1mg
11%

Folate
37µg
9%

Calcium
94mg
9%

Vitamin B12
0.39µg
7%

Vitamin K
6µg
6%

Vitamin D
0.68µg
5%

Vitamin E
0.66mg
4%

covered percent of daily need
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Food Trivia

The word vegetable has no scientific definition, so it’s still acceptable to call a tomato a vegetable.

Food Joke

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