Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 | (4 Oz.) Boned, Skinned |
| Chicken Breast Halves | |
| 1 cup | Thinly Sliced Carrots |
| 2 tablespoons | Water |
| 1 pounds | Unpeeled Red Potatoes, |
| Cut Into 1/8 in. Thick | |
| Slices | |
| 2 tablespoons | Flour |
| ¼ teaspoon | Poultry Seasoning |
| 1 cup | Skim Milk Divided |
| ¼ cup | (1 Oz.) Shredded Swiss |
| 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.