1 (16 ounce) can sweet potato or squash, drained
1 egg
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon dried minced onion
1 dash celery salt
1 pound butter, softened
1 cup nonfat milk
1 (15 ounce) package frozen mixed vegetables, thawed
1/2 cup chopped onion
1 (8 ounce) container frozen chopped spinach
1 (8 ounce) can refried beans
1/2 cup chopped celery
Preheat oven to 350 degrees F (175 degrees C).
Place sweet potatoes in a large bowl and cover with water. Allow to soak. Wash, peel and slice. In a medium bowl, mix egg and salt. Mix in baking soda, celery salt and onion. Stir egg mixture into squash.
Spread a layer of half of the mixture, and then spoon the remaining half over the sweet potato mixture. Arrange chicken in a single layer on a medium baking sheet. Add onion and celery and sprinkle with remaining half of mixture.
Bake in preheated oven for 45 minutes. Turn chicken and vegetables over and sprinkle with remaining mixture.
Bake uncovered for 30 to 45 minutes, turning occasionally, until chicken is tender and vegetables are tender.
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