3 Ib. sweet potatoes, cooked, peeled and mashed (about 4 cups)
1 (12-oz.) can evaporated skim milk, divided
3/4 tsp. salt
1/4 tsp, pepper
6 slices bacon
2 cloves garlic, minced
1 cup sliced button mushrooms
1 cup frozen small white onions, thawed
1/4 cup all-purpose flour
1(14 1/2-oz.) can fat-free chicken broth
1 tsp. cumin
1/4 tsp. nutmeg
1/4 tsp. Dijon mustard
1tbsp low-sodium soy sauce
1 1/4 Ib. boneless, skinless chicken breasts, cooked and diced
3 cups frozen mixed vegetables

Preheat oven to 350° F. In a bowl, combine mashed sweet potatoes, 1/3 cup evaporated skim milk, salt and pepper. Stir to combine; set aside.
In a large skillet over medium-high heat, cook bacon 4 to 5 minutes or until crisp, turning at least once. Remove bacon from skillet and drain on paper towels. Discard all but 1 teaspoon of fat from the pan.
Add garlic, mushrooms and white onions and cook over medium-high heat 4 to 5 minutes, stirring occasionally, until onions begin to brown slightly and mushrooms have softened. Sprinkle flour over mushroom mixture and cook, stirring 1 minute. Slowly add remaining evaporated skim milk, stirring constantly to avoid lumps.
Add chicken broth, cumin and nutmeg; bring to a gentle boil and cook until slightly thickened, about 1 to 2 minutes. Remove skillet from heat and stir in mustard and soy sauce; set aside. Crumble bacon into a bowl; add chicken, mixed vegeta­bles and sauce mixture and stir. Pour into a 13 x 9-inch bakin* dish. Spread the sweet potato mixture evenly over the top of the dish to cover. Bake 25 to 35 minutes or until thoroughly warmed.

Makes 8 servings