Ranch Potato-Topped Chicken Bake

You can substitute onion or vegetable dip instead of the ranch dip.

• Ready In: 50 mins
• Serves: 6

Ingredients

• FILLING

• 2  cups  cubed  cooked chicken or 2  cups turkey
• 2  cups  frozen mixed vegetables, thawed
• 2 (10 3/4ounce) cans  condensed cream of chicken soup
• 1⁄2 cup chicken broth

• POTATOES

• 1 3⁄4 cups water
• 1  cup milk
• 2 1⁄4 cups  plain instant mashed potatoes (dry)
• 1 (1 ounce) package  dry  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.