Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Cubed cooked chicken |
| 1 pack | (10 oz) frozen mixed vegetables |
| \N \N | Salt and pepper; to taste |
| ¾ cup | Ranch salad dressing |
| 4 \N | Hot baked potatoes |
Place chicken and vegetables in a 2-qt. microwave-safe dish; cover and microwave on HIGH for 6-7 minutes, stirring once. Add salt and pepper. Let stand for 2 minutes. Fold in salad dressing. With a sharp knife, cut an "x" in the top of each potato; fluff pulp with fork. Top with chicken mixture.
Recipe by: Quick Cooking - Premier Issue Posted to MC-Recipe Digest V1 #1019 by Carol Taillon <taillon@...> on Jan 17, 1998