Chicken & Sweet Potatoes
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sweet potatoes, or yams
mashed, cooked |
|
| 2 | tablespoons |
brown sugar
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
nutmeg
|
|
| ⅓ | cup |
milk, skim, evaporated
|
|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
onions
minced |
|
| 1 | can |
water chestnuts
8 ounces, drained, sliced |
*
|
| 1 | each |
soup, cream of chicken
10 ounces |
*
|
| 1 | each |
bechamel (white) sauce
chicken flavor |
*
|
| 3 | cups |
chicken
cubed |
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sweet potatoes, or yams
mashed, cooked |
|
| 3E+1 | ml |
brown sugar
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 0.6 | ml |
nutmeg
|
|
| 79 | ml |
milk, skim, evaporated
|
|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
onions
minced |
|
| 1 | can |
water chestnuts
8 ounces, drained, sliced |
*
|
| 1 | each |
soup, cream of chicken
10 ounces |
*
|
| 1 | each |
bechamel (white) sauce
chicken flavor |
*
|
| 7.1E+2 | ml |
chicken
cubed |
|
| 45 | ml |
water
|
|
Directions
Preheat oven to 350℉ (180℃).
In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk.
Spread around the inside edge of a round 10 inch 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 minutes or until bubbling.
