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.