Chicken Macaroni Casserole

	3 tbsp. butter or margarine
	1/4 cup all-purpose flour
	2 cups light cream
	1 1/2 to 2 cups chicken broth, divided
	3/4 pounds Velveeta
	14 oz. cooked macaroni, drained
	3 cups cubed cooked chicken
	1 jar pimientos, drained (2 oz.)
	1 tsp. salt
	1/2 tsp. pepper In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1 1/2 cups chicken broth all at once. Stir until smooth Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from the heat; add the cheese and stir until melted. Stir in macaroni, chicken, pimientos, salt and pepper. Add additional chicken broth if necessary. Pour into a 3-quart baking dish Bake, uncovered, at 350 degrees for 40 minutes. Sprinkle with fresh parsley if desired. Yield: 8 servings

From The Kitchen Of:  Shelley Totter  ~ Church of Christ, Frisco, TX