FRENCH CHICKEN / BROCCOLI CASSEROLE (reguested for every POTLUCK DINNER )

CHICKEN / BROCCOLI CASSEROLE<>1 POUND FRESH BROCCOLI SLICED in spears and steamed, 2 minutes or (3 packages (10 ounces each) frozen broccoli spears, thawed<>3 to 4 CUPS COOKED CHICKEN, SKINNED, BONED and CUT into LARGE PIECES<>(THE SAUCE-----1/3 CUP BUTTER, melted<>1/4 CUP CORNSTARCH, DISSOLVED in 1/2 cup water<>1/3 CUP CHICKEN BROTH or (WHITE WINE)<>1/4 TEASPOON SALT<>1/4 TEASPOON PEPPER<>2 CUPS MILK<>1 JAR (2 ounces) diced PIMENTO<>1 PACKAGE (8ounces) OLD ENGLISH CHEESE, CUBED or (8 ounces SHREDDED SHARP CHEDDAR CHEESE<><>IN A GREASED 13in.x9inx2in,--BAKING DISH,<>LAYER BROCCOLI SPEARS and CHICKEN PIECES alternately.<>SET ASIDE,.IN A SAUCEPAN OVER MEDIUM HEAT, COMBINE MELTED BUTTER, DISSOLVED cornstarch, broth, seasonings , milk and pimentos<>COOK until THICKENED.<>ADD CHEESE , STIR until MELTED.<>POUR WARM SAUCE over TOP of CHICKEN and BROCCOLI,  LAYERS.<>BAKE at 350 degreesF for about 35 minutes or until BUBBLY.<><>YIELD -- 6 SERVINGS!!!  *****REGUESTED by every POTLUCK!! DELICIOUS!!!