Instructions: Combine chicken pieces and flour in 4 to 5 qt casserole, adding chicken in layers and sprinkling each layer with some of the flour. Add remaining ingredients. Cover.

Microwave on HIGH 35 to 50 minutes, or until meat is no longer pink, stirring pieces frequently during cooking. Cool slightly to make handling easier. Remove meat from bones. Cut into bite size pieces, return to sauce in casserole.

Divide evenly into 4 portions (about 2 cups each). Package in shallow frezer boxes or heat-sealable bags.

TO DEFROST: Place mixture in small bowl. Microwave at 50% (Med) 6 to 12 minutes, stirring occasionally to break up.

NOTES :
I found the crock to my large crockpot worked well for this. It is NOT easy to stir pieces as directed. Try to rearrange pieces so rarer part is outside.

I use an equivalent amount of boned, skinned chicken breast...lot less hassle.

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