Recipe for Chicken Vegetable Casserole


6 (4 oz.) boned, skinned
1 chicken breast halves
1 cup thinly sliced carrots
2 tablespoon water
1 lb unpeeled red potatoes,
1 cut into 1/8 in. thick
1 slices
2 tablespoon flour
1/4 teaspoon poultry seasoning
1 cup skim milk divided
1/4 cup (1 oz.) shredded swiss
1 cheese
1 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon poultry seasonng
1 cup frozen peas


Arrange Chicken On A Micrwave Safe Platter With Thickest Portions outside; Cover With Wax Paper. Microwwave At High 8 To 9 Min, Turning Breasts Over & Rotating Dish Every 3 Min.; Let Cool. Cut Chicken Into Bite-Size Pieces. Place Carrots & 2 T. Water in 2 1/ 2Quart Casserole; Cover With Plastic Wrap & Vent. Microwave At High2 Min. Add Potatoes; Cover & Microwave At High 6 To 8 Min. Drain.Combine Flour & 2 T. Milk in A 2 Cup Glass Measure. Microwave At High2 To 3 Min, Stirring Every Min. Add Cheese, Sage, Poultry Seasoning& Salt. Stir Until Cheese Melts. Place Half Of Chicken Pieces in Thee2 1/2 Quart Casserole; Layer With Half Of Potato Mixture. Sprinkle With Half Of The Peas; Top With Half Of Cheese Mixture, Spreading Evenly. Repeat Layers & Cover With Plastic Wrap. Vent. Microwave At High 6 To 7 Min.; Rotate Dish A Half Turn After 3 Min. Let Stand Covered 10 Min. Before Serving.

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