1 c. shredded carrots
1/4 c. onion, chopped
1/4 c. butter
1/4 c. flour
2 c. milk
1 c. cooked chicken, diced
1 can chicken broth
1 tbsp. dry white wine (optional)
1/2 tsp. celery seed
1/2 tsp. Worcestershire sauce
1 c. grated sharp Cheddar cheese

Cook onion and carrot in butter until tender but not brown. Blend in flour, add milk and chicken broth. Cook and stir until thick and bubbly. Stir in chicken, wine, celery seed and Worcestershire sauce. Heat through. Add cheese and stir until melted. May garnish with snipped chives. Serves 4.