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 375°F. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
