Title: Chicken and Sweet Potatoes
Categories: Poultry Diet Oriental
Yield: 6 Servings
| 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.