2 tbsp. butter
4 tbsp. flour
1 tbsp. minced onion
1 chicken bouillon cubes
1 lb. cubed cheddar cheese
1 can cream of chicken soup
1 shredded carrot
1 c. water
2 c. milk
Salt & pepper
1 pkg. frozen broccoli

In large pan, make a white sauce with the butter, milk, flour, salt and pepper. While sauce is thickening, in separate pan cook broccoli and carrots in water and bouillon cube until broccoli is tender. Add cheese, cream of chicken soup and onion to white sauce and stir. Next, add undrained broccoli and carrot to soup. Simmer 30 to 35 minutes or until desired thickness.