Title: Chicken Vegetable Casserole
Categories: Casserole Poultry
Yield: 6 Servings
| 6 | | (4 Oz.) Boned, Skinned |
| | | Chicken Breast Halves |
| 1 | c | Thinly Sliced Carrots |
| 2 | tb | Water |
| 1 | lb | Unpeeled Red Potatoes, |
| | | Cut Into 1/8 in. Thick |
| | | Slices |
| 2 | tb | Flour |
| 1/4 | ts | Poultry Seasoning |
| 1 | c | Skim Milk Divided |
| 1/4 | c | (1 Oz.) Shredded Swiss |
| | | Cheese |
| 1 | ts | Sage |
| 1/4 | ts | Salt |
| 1/4 | ts | Poultry Seasonng |
| 1 | c | 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.