I named this dish in honor of the infamous Chicken Ranch in LaGrange, Texas. PARTNER actually grew up only a few miles from LaGrange...hmmm...food for thought. Anyway, this is a quick, hardy meal. I usually use the breast meat from a rotisserie chicken, but you can also use diced chicken found in the lunch meat section of the grocery store. Stick to the plain roasted chicken for this.
Cook in microwave for 10 minutes
24 ounce bag Steam N' Mash cut russet potatoes (freezer section)
Beat in with mixer:
2/3 cup milk
2 tablespoons butter
Set the mashed potatoes aside.
In a small bowl, combine:
1 1/4 cups heavy cream
11 3/4 ounces cream mushroom soup
In a 9x13 inch pan add:
12 ounces Birds Eye Steamfresh Mixed Vegetables (contains frozen peas, corn, carrots and green beans)
2 chicken breasts, half-inch diced
Mix soup/cream mixture with the vegetables and chicken. Add:
salt and pepper
Bake at 350 degrees for 45 minutes. I suggest you set the pan on a cookie sheet while baking. Sometimes this bubbles up and spills over the edge. Better to clean a pan that have to clean the entire oven.