Chicken Vegetable Casserole

• 6 each chicken breast halves, boneless, skinless 4 ounces each
• 1/4 teaspoon poultry seasoning
• 1 cup milk skim divided
• 1 cup carrots thinly sliced
• 1/4 cup swiss cheese shredded
• 2 tablespoons water
• 1 pound red skinned potatoes unpeeled, cut into 1/8 inch thick
• 18 teaspoon sage
• 1/4 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 2 tablespoons flour, all-purpose
• 1 cup green peas frozen

1. Arrange chicken on a micrwave safe platter with thickest portions outside; cover with wax paper.
2. Microwwave at high 8 to 9 minutes, turning breasts over and; rotating dish every 3 minutes, let cool.
3. Cut chicken into bite-size pieces.
4. Place carrots and 2 teaspoons water in 2 1/ 2quart casserole; cover with plastic wrap and vent.
5. Microwave at high 2 minutes.
6. Add potatoes; cover and microwave at high 6 to 8 min.
7. Drain.
8. Combine flour and 2 teaspoons milk in a 2 cup glass measure.
9. Microwave at high 2 to 3 min, stirring every min.
10. Add cheese, sage, poultry seasoning and salt.
11. Stir until cheese melts.
12. Place half of chicken pieces in thee2 1/2 quart casserole; layer with half of potato mixture.
13. Sprinkle with half of the peas; top with half of cheese mixture, spreading evenly.
14. Repeat layers and cover with plastic wrap.
15. Vent.
16. microwave at high 6 to 7 min.
17. ; rotate dish a half turn after 3 min.
18. Let stand covered 10 min.
19. before serving.

chicken breast halves, poultry seasoning, milk, carrots, swiss cheese, water, red skinned potatoes, sage, salt, poultry seasoning, flour, green peas

Taken from recipeland.com/recipe/v/chicken-vegetable-casserole-47111 (may not work)