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.