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.