Quick Chicken and Veggies

This is made in the microwave oven and is done in 20 minutes including prep time. Make 3-4 servings. My hubby and I are the only ones at home and we find it gives us plenty for supper and enough for leftovers at work the next day. I've even tripled the recipe and taken it as a pot luck dish. It works very nicely and can be reheated without difficulty.

1 med. onion, sliced
1/2 cup thinly-sliced celery
12 cup thinly-sliced carrot
3 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1-1/2 tsp. instant chicken boullion granules
1/4 tsp. dried marjoram leaves
1/8 tsp. dried thyme leaves
1/8 tsp. pepper
1 cup hot water
1 whole boneless chicken breast, skin removed, cut into thin strips

Hot cooked noodles

Prep:
In 1-1/2-quart casserole, combine onion, celery, carrot and butter. Cover. Microwave at HIGH for 4-5 minutes, or until vaggies are tender, stirring once.

Stir in flour, boullion granules, marjoram, thyme and pepper. Blend in water. Stir in chicken. Cover. Microwave at HIGH for 4-5 minutes, or until chicken is no longer pink, stirring once. Let stand for 3 to 5 minutes. Serve over cooked noodles.

***I make this in a 2-quart Pyrex measuring cup and cover it with plastic wrap. It allows me to stir and even lift the dish out without having to worry about using a mitt or hot pad. I also use those chicken tenders you get pre-frozen in a large bag and just slice them thinly. I find about 7 to 8 of those tenders works just fine.