Ingredients
Filling
2cups cubed cooked chicken or turkey
2cups Green Giant® frozen mixed vegetables, thawed
2cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1/2cup chicken broth
Potatoes
1 3/4cups water
1cup milk
2 1/4cups plain mashed potato mix (dry)
1package (1 oz) dry ranch dip mix
1egg, slightly beaten
Directions
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.
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.
Bake 25 to 30 minutes or until potatoes are set and light golden brown.
Source : bettycrocker
Filling
2cups cubed cooked chicken or turkey
2cups Green Giant® frozen mixed vegetables, thawed
2cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1/2cup chicken broth
Potatoes
1 3/4cups water
1cup milk
2 1/4cups plain mashed potato mix (dry)
1package (1 oz) dry ranch dip mix
1egg, slightly beaten
Directions
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.
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.
Bake 25 to 30 minutes or until potatoes are set and light golden brown.
Source : bettycrocker