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Chicken vegetable casserole

Yield: 6 servings

Ingredients:

• 6 (4 Oz.) Boned Skinned 1/4 ts Poultry Seasoning Chicken Breast Halves 1 c Skim Milk Divided
• 1 c Thinly Sliced Carrots 1/4 c (1 Oz.) Shredded Swiss
• 2 tb Water Cheese
• 1 lb Unpeeled Red Potatoes
• 1 ts Sage Cut Into 1/8 in. Thick 1/4 ts Salt Slices 1/4 ts Poultry Seasonng
• 2 tb Flour 1 c Frozen Peas

Instructions:

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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