1 lb. fresh broccoli, sliced in spears and steamed 2 minutes
4 c. cooked chicken, skinned, boned, and torn in lg. pieces

SAUCE:

1/3 c. butter
1/4 c. cornstarch, dissolved in 1/2 c. water
1/3 c. chicken broth
1/4 tsp. salt
1/4 tsp. pepper
2 c. milk
1 (2 oz.) jar diced pimentos
8 oz. grated sharp Cheddar cheese

In greased 13 x 9 x 2 inch 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 pimentos. Cook until thickened. Add cheese; stir until melted. Pour warm sauce over top of chicken and broccoli layers. Bake at 350 degrees for 35 minutes or until bubbly. Yield: 6 servings.