2 c Mashed, cooked sweet potatoe
1/2 ts Ground cinnamon
1/3 c Skimmed evaporated milk
1/4 c Minced onion
1 10 oz. cream of chicken soup
3 c Cubed chicken
2 tb Brown sugar
1/8 ts Ground nutmeg
1/4 c Chicken broth
1 8 oz. can water chestnuts*
1 OR white sauce chicken flav
3 tb Water
*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.
