1 c. water
1 chicken bouillon cube
1 pkg. ( 10 oz.) frozen chopped broccoli
1 med. carrot, grated
2 to 3 tbsp. butter
3 tbsp. flour
2 c. milk
1 lb. Velveeta cheese
1 can of cream of chicken soup
1 tbsp. minced onion
1 tbsp. Worcestershire sauce
Pepper to taste
Heat water and bouillon cube to boiling. Add broccoli and
carrot; cook 5 minutes or until tender. Remove from heat, do not drain. In separate
saucepan, melt butter, slowly stir in flour. Gradually add milk, cook until
thickened. Stir in cheese, soup, onion, sauce and pepper. Add broccoli, carrot
mixture, heat and serve.
