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 Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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