---------- Recipe via Meal-Master (tm) v8.01
       Title: Chicken Vegetable Casserole
  Categories: Casseroles, Poultry
       Yield: 6 servings
       6    (4 Oz.) Boned, Skinned            1/4 ts Poultry Seasoning
            Chicken Breast Halves               1 c  Skim Milk Divided
       1 c  Thinly Sliced Carrots             1/4 c  (1 Oz.) Shredded Swiss
       2 tb Water                                    Cheese
       1 lb Unpeeled Red Potatoes,              1 ts Sage
            Cut Into 1/8 in. Thick            1/4 ts Salt
            Slices                            1/4 ts Poultry Seasonng
       2 tb Flour                               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