• 1 cup shredded carrots
• 1/4 cup sliced green onions
• 3 tbsp. butter or margarine
• 1/4 cup all purpose flour
• 2 cups milk
• 1 (10 3/4 oz.) can chicken broth
• 1 (10 or 12.5 oz) can Chunk Chicken in Water
• 1 cup shredded cheddar cheese
• 1/2 tsp. worcestershire sauce
• 1/8 tsp. black pepper

In a medium saucepan cook carrots and green onions in melted butter or margarine for about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot.