Potato and Vegetable Skillet

You’re just one skillet away from a quick, creamy chicken and vegetable meal. MORE+ LESS-

By Tablespoon Kitchens

August 21, 2007

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

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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.

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.