Ingredients

• 1 cup carrots, shredded
• 1/4 cup green onions, thinly sliced
• 3 tablespoons butter
• 1/4 cup flour
• 2 cups milk
• 1 10 3/4-oz. can chicken broth
• 1 12.5-oz. can chicken breast meat (or other cooked chicken)
• 1 cup cheddar cheese, shredded
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon black pepper
• salt to taste

Directions

Place butter in a medium saucepan and heat until melted. Add

carrots and green onions and cook on low heat until tender (about 10 minutes). Stir in flour until well blended, then add milk, chicken broth, Worcestershire sauce, black pepper and salt to taste. Continue to cook and stir over medium-high heat until bubbly and thickened. Drain water from canned chicken and add to saucepan along with cheese. Reduce heat to low and cook, stirring constantly, until cheese melts. Serve.