Cheesy Chicken Casserole

• 2 cups sliced carrots
• 1 (10 3/4 ounce) can chicken broth or (10 3/4 ounce) can broth, from cooked chicken
• 1 (1 ounce) can chopped pimiento
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 8 ounces cheddar cheese, shredded
• 4 cups diced cooked chicken (about 4 chicken breasts)

1. Bring 1 cup salted water to a boil; add fresh carrot slices.
2. Cover; simmer until not quite tender, about 15 minutes; drain.
3. Preheat oven to 375u0b0F.
4. In a 3-quart saucepan, melt butter over medium heat.
5. Stir in flour and then add broth, stirring constantly, until mixture thickens.
6. Set 3/4 cup cheese aside.
7. Add remaining cheese into thickened soup mixture.
8. Stir until cheese melts.
9. Stir in chicken, carrots and pimento.
10. Pour into 1 1/2- quart casserole dish.
11. Sprinkle reserved cheese over top.
12. Bake for 40-35 minutes, or until hot and bubbly.

carrots, chicken broth, pimiento, butter, flour, cheddar cheese, chicken

Taken from www.food.com/recipe/cheesy-chicken-casserole-36478 (may not work)