Instructions: 1. Cook sausage in medium saucepan over medium heat, breaking up chunks with wooden spoon, until no longer pink. Using a slotted spoon, remove sausage to a plate. Discard fat in pan.

2. In same saucepan, bring 1 1/3 cups water to a boil. Add rice and sweet potato, return to boil, reduce heat, cover and simmer 20 minutes until potato and rice are tender. Add sausage, creamed chicken, corn and liquid from can, w cup water and the bouillon cube. Stir until cube dissolves.

3. Cool, cover and refrigerate up to 2 days, or pack into freezer containers and freeze up to 3 months.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.