Sweet Potato-Topped Chicken

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32 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 35 mins
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Sweet Potato-Topped Chicken
Ingredients
1
17 ounce can sweet potatoes, drained
1
tablespoon butter, melted
2
tablespoons butter
1
medium onion, chopped (1/2 cup)
2
cups chopped cooked chicken or turkey
1
10 3/4 ounce can can condensed cream of mushroom soup
1
10 ounce package frozen peas and carrots
1/2
teaspoon dried sage, crushed
1/2
teaspoon freshly ground black pepper
Directions
  1. 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.
  2. 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.
  3. 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
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