2 carrots, cooked and sliced
1/4 c. butter
1/4 c. flour
4 c. diced, cooked chicken
8 oz. shredded sharp Cheddar cheese
1 can chicken broth (10 3/4 oz.)
1 (2 oz.) jar pimento

Topping:

1/4 c. melted butter
8 oz. herb stuffing mix (Pepperidge Farm)

Melt butter and stir in flour. Add broth and cook and stir until thick. Reduce heat and add cheese; stir until cheese melts. Stir in chicken, carrots and pimento. Pour into 2-quart casserole. Top with topping and bake 30 minutes at 350°F.