Sweet Potato-Topped Chicken
17 ounce can sweet potatoes, drained
tablespoon butter, melted
medium onion, chopped (1/2 cup)
cups chopped cooked chicken or turkey
10 3/4 ounce can can condensed cream of mushroom soup
10 ounce package frozen peas and carrots
teaspoon dried sage, crushed
teaspoon freshly ground black pepper
- In a medium bowl, mash sweet potatoes with an electric mixer on low to medium speed until smooth. Beat in the 1 tablespoon melted butter. Set aside.
- In a large skillet, heat the 2 tablespoons butter over medium heat. Add onion; cook for 4 to 5 minutes or until tender. Stir in chicken, soup, peas and carrots, and sage. Cook and stir until bubbly.
- Spoon mashed sweet potatoes into six mounds on top of chicken mixture. Simmer, covered, about 10 minutes or until heated through. Sprinkle with pepper. Makes 4 servings.
Nutrition Facts(Sweet Potato-Topped Chicken)
- Per serving:
- 436 kcal cal.,
- 19 g fat
- (9 g sat. fat,
- 4 g polyunsaturated fat,
- 5 g monounsatured fat),
- 88 mg chol.,
- 815 mg sodium,
- 41 g carb.,
- 6 g fiber,
- 1 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet