Ranch Potato-Topped Chicken Bake

Ingredients

• 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
• 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

Instructions

1. Heat oven to 375.
2. In large saucepan, combine all filling ingredients; mix well.
3. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally.
4. Spoon into ungreased 13x9-inch (3 quart) baking dish.
5. In medium saucepan, bring water to a boil.
6. Remove from heat.
7. Add milk.
8. Stir in plain mashed potato mix and ranch dip; mix with fork until moistened.
9. Let stand 1 minute.
10. Add egg; blend well.
11. Cool 5 minutes.
12. Spoon or pipe potato mixture around edge of hot chicken mixture.
13. Bake 25 to 30 minutes or until potatoes are set and light golden brown.