1 teaspoon olive oil
1 stalk celery, sliced
1/4 cup sliced green onions
1/4 cup flour
2 cups skim milk
1 (10 3/4 ounce) can reduced sodium chicken broth
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1/2 cup shredded carrots
2 boneless, skinless chicken breasts, cooked and chopped
3/4 cup shredded reduced fat cheddar cheese
Cooking Instructions
Heat oil in a medium sauce pan over medium heat. Add celery and green onions and sauté until tender. Combine flour and milk in a small container with a tight fitting lid. Shake well to combine. Add milk and flour mixture, chicken broth, Worcestershire sauce and pepper and carrots and heat until thickened and bubbly. Stir in chicken and cheese and cook over low heat until cheese melts completely.
