6 Chicken breast halves
- (4 oz ea); boned,
- skinned
1 c Carrots; thinly sliced
2 tb Water
1 lb Red potatoes; unpeeled,
- cut into 1/8" thick
- slices
2 tb Flour
1/4 ts Poultry seasoning
1 c Skim milk; divided
1/4 c Swiss cheese (1 oz); shredded
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 minutes,
turning breasts over & rotating dish every 3 minutes; let cool. Cut
chicken into bite-size pieces. Place carrots & 2 tb water in
2-1/2 qt casserole; cover with plastic wrap & vent. Microwave at
high 2 minutes. Add potatoes; cover & microwave at high 6 to
8 minutes. Drain. Combine flour & 2 tb milk in a 2 cup glass
measure. Microwave at high 2 to 3 minutes, stirring every minute.
Add cheese, sage, poultry seasoning & salt. Stir until cheese
melts. Place half of chicken pieces in the 2-1/2 qt 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 minutes;
rotate dish a half turn after 3 minutes. Let stand covered
10 minutes before serving.
