Crunchy Chicken Casserole

• 2 large carrots peeled and sliced

Place carrots in a sauce pan of salted water and bring to a boil and reduce to al dente stage.  Drain and set aside.

• 10 oz. natural cheddar cheese shredded
• 1/4 cup of butter
• 1/4 cup flour
• 1 can (10,3/4 oz.) chicken broth
• 4 cups diced cooked chicken ( I use only breasts)
• 1 jar (2oz.) chopped pimiento
• 8 oz. of herb seasoned stuffing from Pepperidge Farm

When I make this dish I cook about 4 large chicken breasts with the bone in a pot of water with carrots, celery, onion and a few cloves of garlic and a tbsp. of  parsley and just a little salt and pepper.  I take the meat off the bone and chop it  and use my own broth instead of the store bought kind and I think it gives it a more robust flavor.

In med. sauce pan heat butter over med. heat.  Stir in flour and then broth stirring constantly until mixture thickens.  Lower heat and add cheese.  Stir until cheese melts.  Remove from heat and stir in chicken and carrots and pimiento.  Spread into a 2 quart casserole dish and preheat oven to 375 degrees.

Next in a 10 inch skillet melt 1/4 cup of butter and add 8 oz. of herb seasoned stuffing.  You can also heat the butter in the microwave in a bowl and add the stuffing and stir.  Spread over chicken  and bake for 30 min.

Makes 8, one cup servings.

ENJOY!!