* Drained, sliced.
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Preheat oven to 350øF. 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, 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.

Makes 6 servings.