2 lbs. carrots, peeled and sliced very thin
1 (8 oz.) pkg. Velveeta cheese
1 (8 oz.) carton sour cream with chives
Dash garlic salt
Chicken broth

Cook carrots in chicken broth; drain. Add cheese to hot carrots, melting completely over low heat. Remove from heat, add the dash of garlic salt and fold in sour cream. Put into a greased casserole and bake at 350 degrees until bubbly.