Amana RBG635T, RW635T, RL635T manual Chicken-SweetPotato Pie, Chicken and Wild Rice Bake

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

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

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.

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