Categories: Casseroles, Poultry 
      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 
      2 tb Water                                    Cheese 
      1 lb Unpeeled Red Potatoes,              1 ts Sage 
           Cut Into 1/8 in. Thick            1/4 ts Salt 
           Slices                            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.