Ranch Potato-Topped Chicken Bake

Name: Ranch Potato-Topped Chicken Bake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters chicken broth; 610 grams cans each) condensed 98% fat-free cream of chicken soup with 30% less sodium; 473 milliliters cubed cooked chicken or turkey; 1 egg, slightly beaten; 532 milliliters plain mashed potato mix (dry); 237 milliliters milk; 28 grams package dry ranch dip mix; 473 milliliters Green Giant® frozen mixed vegetables, thawed; 414 milliliters water

Ranch Potato-Topped Chicken Bake is a gluten free main course. One portion of this dish contains roughly 20g of protein, 15g of fat, and a total of 363 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have potato mix, condensed cream of chicken soup, egg, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

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.

Equipment you will use

Glass Baking Pan