2 lg. carrots
8 oz. Cheddar cheese
1/4 c. butter
1/4 c. all purpose flour
1 can (10 3/4 oz.) chicken broth
4 c. diced, cooked chicken
1/4 c. butter
8 oz. seasoned bread crumbs

Slice carrots. Bring to boil 1 cup salted water; add carrots. Cover; simmer until not quite tender, about 15 minutes. Drain.

Shred cheese. In saucepan melt butter over medium heat. Stir in flour. Then, add broth, stirring constantly, until mixture thickens. Lower heat and add cheese. Stir until cheese melts. Remove from heat. Stir in chicken and carrots. Spread in shallow, 2 quart casserole. Preheat oven to 375 degrees.

TOPPING:

In skillet melt butter. Add bread crumbs and mix with butter. Spread over chicken mixture. Bake for 30 minutes. Makes 8 (1 cup) servings.