Chicken and sweet potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Mashed, cooked sweet potatoe |
| 2 | tablespoons | Brown sugar |
| ½ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
| ⅓ | cup | Skimmed evaporated milk |
| ¼ | cup | Chicken broth |
| ¼ | cup | Minced onion |
| 1 | each | 8 oz. can water chestnuts* |
| 1 | each | 10 oz. cream of chicken soup |
| 1 | each | OR white sauce chicken flav |
| 3 | cups | Cubed chicken |
| 3 | tablespoons | Water |
Directions
*Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10 in. casserole, forming a ring. In a medium size non stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 min or until bubbling.
Cal: 308; Fat: 6g.