Chicken Vegetable Casserole

90 minutes Prep: 30 minutes Cook: 30 minutes

373 calories per serving view nutrition facts

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6	each	chicken breast halves, boneless and 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 potatoes	unpeeled, cut into 1/8 inch thick
1/8	teaspoon	sage
1/4	teaspoon	salt
1/4	teaspoon	poultry seasoning
2	tablespoons	flour, all-purpose
1	cup	green peas	frozen

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 and; rotating dish every 3 minutes, let cool.

Cut chicken into bite-size pieces.

Place carrots and 2 teaspoons water in 2 1/ 2quart casserole; cover with plastic wrap and vent.

Microwave at high 2 minutes.

Add potatoes; cover and microwave at high 6 to 8 min.

Drain.

Combine flour and 2 teaspoons milk in a 2 cup glass measure.

Microwave at high 2 to 3 min, stirring every min.

Add cheese, sage, poultry seasoning and 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 and 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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Serving Size 365g

Amount per Serving

Calories 373 15% of calories from fat