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Chicken-Sweet Potato Pie
Yield: 6 servings
1/2 cup chopped onion
1 (10 oz.) pkg. frozen mixed vegetables
1 (10 3/4 oz.) can cream of mushroom soup
2 cups diced, cooked chicken
1 (4 oz.) can sliced mushrooms, drained
1/4 teaspoon salt
1(18 oz.) can vacuum packed sweet potatoes
2 tablespoons butter or margarine, melted
1 egg
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1. Combine onion and frozen mixed vegetables in
dish. Cook, covered, on full power for 5 to 7
minutes, or until onion is tender and vegetables
are done. Stir in soup, chicken, mushrooms,
and 1/4 teaspoon salt. Set aside.
2. Combine sweet potatoes, melted butter, egg,
1/4 teaspoon salt, and spices in mixing bowl.
Mash. Line 9-inch pie plate with potato mixture,
building up edges 1/2-inch higher than plate.
3. Spoon chicken mixture into sweet potato crust.
Cover with heavy-duty plastic wrap. Heat,
covered, on full-Power for 5 to 8 1/2 minutes, or
until heated through.
1. Combine rice mix, seasonings from packet,
soup, milk and celery in 4-quart casserole.
Arrange chicken over top of rice mix.
2. Cook, covered, on full power for 10 to 15
minutes, or until chicken is done and rice is
tender.
Chicken and Wild Rice Bake
Yield: 6 servings
1 (6 oz.) pkg. quick-cooking long grain and wild
rice mix
1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup milk
1/2 cup diced celery
1 (3 lb.) fryer, cut up