Ranch Potato Topped Chicken Bake

Ranch Potato Topped Chicken Bake Filling 2 cups cubed cooked chicken or turkey 2 cups frozen mixed vegetables, thawed 2 cans (10 3/4 oz each) condensed cream of chicken soup 1/2 cup chicken broth Potatoes 1 3/4 cups water 1 cup milk 2 1/4 cups plain mashed potato mix (dry) 1 package (1 oz) dry ranch dip mix 1 egg, slightly beaten Heat oven to 375°F. In 4-quart saucepan, mix filling ingredients. Cook over medium heat, stirring occasionally, until mixture is bubbly and hot. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. In 2-quart saucepan, heat water to boiling. Remove from heat. Add milk. Stir in potato mix (dry) and ranch dip mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edges of hot chicken mixture. Bake 25 to 30 minutes or until potatoes are set and light golden brown. Use your favorite dry dip mix, such as onion or vegetable, in place of the ranch dip. If you pipe the potatoes, protect your hand from the heat by wearing an oven mitt.