FRENCH CHICKEN AND BROCCOLI CASSEROLE

FRENCH CHICKEN AND BROCCOLI CASSEROLE 1 lb. fresh broccoli, sliced and steamed 2 minutes 3-4 lbs. cooked chicken, skinned, boned and torn in lg. pieces (Or three 10 ounce packages frozen broccoli, thawed).

SAUCE: 1/3 c. butter, melted 1/4 c. cornstarch, dissolved in 1/2 c. water 1/3 c. chicken broth 1/4 tsp. salt 1/4 tsp. pepper 2 c. milk 1 (2 oz.) jar diced pimentos 1 (8 oz.) pkg. grated sharp Cheddar cheese

Grease 13 x 9 x 2 inch pan - layer broccoli and chicken alternately and set aside. In saucepan, over medium heat, combine butter, cornstarch, broth, seasonings, milk and pimentos. Cook until thickened. Add cheese, stir until melted. Pour warm sauce over chicken and broccoli. Bake at 350 degrees for 35 minutes or until bubbly.

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