Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    boned -- skinned (4 oz.)
                        chicken breast halves
   1      cup           thinly sliced carrots
   2      tablespoons   water
   1      pound         unpeeled red potatoes
                        cut into 1/8 in. thick
                        slice
   2      tablespoons   flour
     1/4  teaspoon      poultry seasoning
   1      cup           skim milk divided
     1/4  cup           shredded swiss -- (1 oz.)
                        cheese
   1      teaspoon      sage
     1/4  teaspoon      salt
     1/4  teaspoon      poultry seasonng
   1      cup           frozen peas

Preparation:

Arrange Chicken On A Microwave Safe Platter With Thickest Portions outside; Cover With Wax Paper. Microwwave At High 8 To 9 Min, Turning Breasts Over and Rotating Dish Every 3 Min.; Let Cool. Cut Chicken Into Bite-Size Pieces. Place Carrots and 2 T. Water in 2 1/ 2Quart Casserole; Cover With Plastic Wrap and Vent. Microwave At High2 Min. Add Potatoes; Cover and Microwave At High 6 To 8 Min. Drain. Combine Flour and 2 T. Milk in A 2 Cup Glass Measure. Microwave At High2 To 3 Min, Stirring Every Min. Add Cheese, Sage, Poultry Seasoningand 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.