Recipe - Chicken Vegetable Casserole

6 (4 Oz.) Boned, Skinned
Chicken Breast Halves
1 cup Thinly Sliced Carrots
2 tablespoon Water
1 pound Unpeeled Red Potatoes,
Cut Into 1/8 in. Thick
Slices
2 tablespoon Flour
One fourth teaspoon Poultry Seasoning
1 cup Skim Milk Divided
One fourth cup (1 Oz.) Shredded Swiss
Cheese
1 teaspoon Sage
One fourth teaspoon Salt
One fourth 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 BiteSize 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 One half 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