Chicken vegetable casserole

Yield: 6 servings

Measure Ingredient
6 \N (4 Oz.) Boned, Skinned
\N \N Chicken Breast Halves
1 cup Thinly Sliced Carrots
2 tablespoons Water
1 pounds Unpeeled Red Potatoes,
\N \N Cut Into 1/8 in. Thick
\N \N Slices
2 tablespoons Flour
¼ teaspoon Poultry Seasoning
1 cup Skim Milk Divided
¼ cup (1 Oz.) Shredded Swiss
\N \N Cheese
1 teaspoon Sage
¼ teaspoon Salt
¼ 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 Thee2½ 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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