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:
covered percent of daily need
