---------- 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
  Serving.
 
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