Chicken Vegetable Casserole

Title: Chicken Vegetable Casserole
Categories: Casserole, Chicken, Microwave
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 Cheese
2 tb Water 
1 lb Unpeeled Red Potatoes, Cut Into 1/8 in. Thick Slices
1 ts Sage 
1/4 ts Salt
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.