Party Casserole

6 boneless skinless chicken breast halves
1 cup water
2 cups sliced zucchini (1/4 inch thick)
1 package (14 ounces) frozen tiny whole carrots or 3 cups fresh baby carrots
5 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1-1/2 cups half-and-half cream or milk
2 teaspoons chicken bouillon granules
1/2 teaspoon prepared mustard
1/2 teaspoon dill weed, divided
1/8 teaspoon pepper
Dash nutmeg
1 can (14-1/2 ounces) small whole onions, drained
1-1/2 cups soft bread crumbs
3/4 cup shredded cheddar cheese
1/2 cup coarsely chopped walnuts

In a large skillet, bring chicken and water to a boil. Reduce heat and simmer, uncovered, for 3 minutes. Turn chicken and simmer 3 minutes longer (chicken will not be completely cooked).

Remove chicken from cooking liquid and place down the center of an ungreased 13-in. x 9-in. x 2-in. baking dish; set aside. Cook zucchini and carrots in cooking liquid for 5 minutes or until zucchini just begins to soften; drain and set aside.

In a large saucepan, melt 2 tablespoons butter; stir in flour and cook for 1 minute. Stir in cream until smooth. Add bouillon, mustard, 1/4 teaspoon dill, pepper and nutmeg.

Bring to a boil, stirring constantly; cook for 2 minutes. Remove from heat. Spoon 1/2 cup sauce over chicken. Add zucchini, carrots and onions to remaining sauce.

Spoon along sides of baking dish. Melt remaining butter; toss with bread crumbs, cheese, walnuts and remaining dill. Spoon over chicken and vegetables. Bake, uncovered, at 375° for 30-35 minutes or until topping is browned and sauce is bubbly. Makes 6 servings.