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| 2 Tasse | Mashed, cooked sweet potatoe |
| 1/2 Teelöffel | cinnamon ground |
| 1/3 Tasse | Skimmed evaporated milk |
| 1/4 Tasse | onion minced |
| 1 | 10 oz. cream of chicken soup |
| 3 Tasse | Cubed chicken |
| 2 Esslöffel | brown sugar |
| 1/8 Teelöffel | nutmeg ground |
| 1/4 Tasse | chicken broth |
| 1 | 8 oz. can water chestnuts* |
| 1 | Or white sauce chicken flav |
| 3 Esslöffel | water |
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*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.
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