2 c  Mashed, cooked sweet potatoe

      2 T  Brown sugar

    1/2 t  Ground cinnamon

    1/8 t  Ground nutmeg

    1/3 c  Skimmed evaporated milk

    1/4 c  Chicken broth

    1/4 c  Minced onion

      1 ea 8 oz. can water chestnuts*

      1 ea 10 oz. cream of chicken soup

      1 ea Or white sauce chicken flav

      3 c  Cubed chicken

      3 T  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.