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| Sweet
Potato Chicken Pie |
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2 1-pound cans sweet potatoes,
drained
2 Tbsp butter or margarine, melted
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/4 tsp salt
1/2 cup chopped onion
2 Tbsp butter or margarine
1 10 ½-ounce can condensed cream of mushroom soup
2 cups diced cooked chicken
1 3-ounce can sliced mushroom, undrained
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| Instructions: |
Mash sweet potatoes;
beat in 2 Tbsp melted butter, nutmeg, allspice, and salt. Line a
9-inch pie plate with sweet potato mixture, building up the edges
about ½ inch high. In skillet cook onion in 2 Tbsp butter
till tender but not brown. Add soup, chicken, mushrooms, and dash
pepper. Heat, stirring occasionally. Turn mixture into prepared
sweet potato crust. Bake at 350 degrees for 30 minutes or till heated
through.
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| Category: Main
Dish / Dinner |
| Recipe By:
Linda van den Eikhof |
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| Prep &
Cook Time: 60 minutes |
| Level of Difficulty:
Moderate |
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| Makes: 9 inch
round dish |
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