2 lg. carrots, peeled
8 oz. Cheddar cheese, shredded
1/4 c. butter
1/4 c. flour
1 (10 3/4 oz.) canned chicken broth
4 c. cooked chicken
1 (2 oz.) jar chopped pimento
1/4 butter for topping
8 oz. herbed seasoned stuffing

Preheat oven to 375 degrees. Slice carrots, add to 1 cup salted boiling water, cover and simmer to not quite tender - drain - melt butter in saucepan - stir in flour. Add broth stirring constantly until mixture thickens - lower heat and add cheese, stir until cheese melts - remove from heat - stir in chicken, carrots and pimento. Spread in shallow 2 quart casserole dish. Melt remaining butter, add stuffing mix, spread over chicken. Bake 30 minutes.