- 2-1/2 cups cubed cooked chicken
- 1 package (10 ounces) frozen mixed vegetables
- Salt and pepper to taste
- 3/4 cup ranch salad dressing
- 4 hot baked potatoes
- Place chicken and vegetables in a 2-qt. microwave-safe dish; cover and microwave on high for 4-5 minutes, stirring once. Add salt and pepper. Let stand for 2 minutes. Fold in salad dressing. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with chicken mixture. Yield: 4 servings.
Originally published as Chicken Ranch Potatoes in Quick Cooking May/June 1998, p33
Reviews for Chicken Ranch Potatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 1, 2010
"Did we really need a recipe for this? I have made the same thing myself for years."