1 c. thinly sliced carrots
1/2 c. sliced onion
1/4 c. chopped green pepper
1/8 tsp. rosemary leaves, crushed
2 c. cubed, cooked potatoes
2 cans (5 oz. each) chunk chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
1/3 c. water
1 tbsp. chopped parsley
Dash pepper

1. In 2 quart round glass casserole, combine carrots, onion, green pepper and rosemary. Cover with glass lid.

2. Microwave on High 5 to 7 minutes or until just tender, stirring once. Stir in potatoes and chicken. Combine remaining ingredients; pour over potatoes. Re-cover.

3. Microwave on High 10 to 12 minutes or until hot, stirring once.

4. Let stand, covered, 2 minutes. Makes about 4 cups.