Chicken Vegetable Casserole Recipe

Chicken Vegetable Casserole Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
6: , (4 Oz.) Boned, Skinned
1/4 tsp: Poultry Seasoning,
Chicken Breast Halves,
1 cup: Skim Milk Divided,
1 cup: Thinly Sliced Carrots,
1/4 cup: , (1 Oz.) Shredded Swiss
2 tbsp: Water,
Cheese,
1 lbs: Unpeeled Red Potatoes,
1 tsp: Sage,
Cut Into 1/8 in. Thick,
1/4 tsp: Salt,
Slices,
1/4 tsp: Poultry Seasonng,
2 tbsp: Flour,
1 cup: Frozen Peas,

Directions:

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.


Source from luhu.jp