1 lb. fresh broccoli sliced in spears and steamed 2 min. OR 3 pkgs. (10 oz.
each) frozen broccoli spears, thawed
3 to 4 c. cooked chicken, skinned, boned, torn in lg. pieces

SAUCE:

1/3 c. butter, melted
1/4 c. cornstarch dissolved in 1/2 c. water
1/3 c. chicken broth or white wine
1/4 tsp. salt
1/4 tsp. pepper
2 c. milk
1 jar (2 oz.) diced pimientos
1 pkg. (8 oz.) Old English cheese, cubed
8 oz. grated sharp Cheddar cheese

In greased 13x9x2 baking dish, layer the broccoli spears and chicken pieces alternately. Set aside.

In a saucepan over medium heat, combine melted butter, dissolved cornstarch, broth, seasonings, milk and pimientos. Cook until thickened.

Add cheese; stir until melted. Pour warm sauce over top of chicken and broccoli layers. Bake at 350 degrees for about 35 minutes or until bubbly. Yield: 6 servings.