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Ranch Potato-Topped Chicken Bake

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“You can substitute onion or vegetable dip instead of the ranch dip.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • FILLING
  • 2 cups cubed cooked chicken or 2 cups turkey
  • 2 cups frozen mixed vegetables, thawed
  • 2 (10 3/4 ounce) cans condensed cream of chicken soup
  • 12 cup chicken broth
  • POTATOES
  • 1 34 cups water
  • 1 cup milk
  • 2 14 cups plain instant mashed potatoes (dry)
  • 1 (1 ounce) packagedry ranch dip mix
  • 1 egg, slightly beaten

Directions

  1. Heat oven to 375.
  2. In large saucepan, combine all filling ingredients; mix well. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally. Spoon into ungreased 13x9-inch (3 quart) baking dish.
  3. In medium saucepan, bring water to a boil. Remove from heat. Add milk. Stir in plain mashed potato mix 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 edge of hot chicken mixture.
  4. Bake 25 to 30 minutes or until potatoes are set and light golden brown.

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