2 lbs. carrots, pared and sliced thin 1 1/2 cup cold water 1 cup chicken broth 1 bunch green onions 2 T. butter 8 oz. Velvetta cubed 1 8 oz. sour cream 1/4 cup milk seasoned bread crumbs and parsley or Durkee's French fried onions for topping
Cook chicken until tender; drain. Saute green onions, sliced thin in 2 T. butter. Add cubed Velvetta and sour cream, 1/4 cup milk. Blend and stir in carrots. Grease 9 x 13 dish. Sprinkle with choice of topping. Bake 350 for 20-30 minutes
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