Ingredients Jump to Instructions ↓

  1. 1 3/4 cups reduced fat and sodium chicken broth

  2. 1/4 cup butter

  3. 4 cups unseasoned medium croutons

  4. 1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

  5. 1 1/2 cups finely shredded Swiss cheese

  6. 1 cup shredded cooked chicken

  7. 1 cup frozen mixed vegetables, cooked and drained

  8. 1 (8 ounce) jar sliced mushrooms, drained

  9. 1/4 cup sliced green onions

  10. 4 eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Heat chicken broth and butter on stovetop until butter is melted. Combine croutons, Hidden Valley Ranch Dressing & Seasoning Mix and garlic powder in large bowl. Stir in broth mixture until most of liquid is absorbed. Stir in remaining ingredients until well combined. Fill mini-muffin cups to the top with mixture. Bake 18 to 20 minutes, or until edge of mixture is light golden. Let cool in pan 1 to 2 minutes. Carefully remove using a spoon to loosen the edges of each pie. Serve hot.


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