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Potato and Vegetable Skillet

  • Prep 5 min
  • Total 26 min
  • Servings 5

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

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

Steps

Hide Images
  • 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.

Expert 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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