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Potato and Vegetable Skillet

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Potato and Vegetable Skillet
  • Prep Time 5 min
  • Total Time 26 min
  • Servings 5
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You’re just one skillet away from a quick, creamy chicken and vegetable meal.

Ingredients

1
package Betty Crocker™ julienne potatoes
1 1/2
cups hot water
3/4
cup milk
1/2
cup creamy ranch dressing
1 1/2
cups frozen loose-pack vegetables (any combination)
1 1/2
cups cut-up cooked chicken or 2 cans (5 ounces each) chunk chicken, drained

Directions

  • 1 Heat Potatoes, Sauce Mix and remaining ingredients to boiling in 10-inch skillet.
  • 2 Reduce heat; cover and simmer 16 to 20 minutes; stirring occasionally, until potatoes are tender.
Tips  

You decide! Pick up a package of your family’s favorite frozen vegetable combination, or use one you already have on hand.

Turkey works equally well in place of chicken.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
110
)
Daily Value
Total Fat
12 g
(
Saturated Fat
2 1/2g
)
Cholesterol
45 mg
Sodium
890 mg
Potassium
430 mg
Total Carbohydrate
27 g
(
Dietary Fiber
2 g
)
Protein
17 g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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