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Sweet Potato-Topped Chicken

Makes: 4 servings
Start to Finish 35 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 436,
  • Fat, total (g) 19,
  • chol. (mg) 88,
  • sat. fat (g) 9,
  • carb. (g) 41,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 6,
  • sugar (g) 1,
  • pro. (g) 25,
  • vit. A (IU) 136,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 815,
  • Potassium (mg) 566,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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