Top hot potatoes with this colorful mixture from Edie Despain of Logan, Utah for a satisfying meal. "You'll get rave reviews on this one," Edie promises. "Quick to prepare, it's also delicious. Ranch salad dressing is a tasty change from the usual sour cream," she adds.
- 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
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