1 c. water
1 chicken bouillon cube
1 whole (10 oz.) pkg. frozen chopped broccoli
1 whole med. carrot, grated
3 tbsp. butter
3 tbsp. flour
2 c. milk
1 lb. processed American cheese, cubed
1 regular can cream of chicken soup, undiluted
1 tbsp. minced onion flakes
1 tbsp. Worcestershire sauce
Pinch pepper to taste

Heat water and bouillon cube to boiling. Add broccoli and carrot; cook 5 minutes or until tender. Remove from heat; do not drain. In separate saucepan, melt butter; slowly stir in flour. Gradually add milk; cook until thickened. Stir in cheese, soup, onion, sauce and pepper. Add broccoli/carrot mixture; heat and serve. Yield: 10 to 12 servings.