Chicken Vegetable Casserole

Servings:

6 Servings

Listed in Categories:

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip