French Chicken/Broccoli Casserole (the fancy one)

1 pound fresh broccoli, sliced in spears and steamed 2 minutes OR 3 packages (10 oz each) frozen broccoli spears, thawed
3 to 4 cups cooked chicken, skinned, boned, and cut into large pieces

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 tsp salt
1/4 tsp pepper
2 cups milk
1 jar (2 oz) diced pimiento
8 oz Old English cheese, cubed or shredded sharp cheddar cheese

In a greased 9X13 baking dish, layer the broccoli spears and shicken pieces alternately. Set aside. In a saucepan over medium heat, combine melted butter, dissolved constarch, broth, seasonings, milk, and pimientos. Cook until thickened. Add cheese; stir until melted. Pour warm sauce over top of chicken and broccoli layers. Bake at 350 degrees for about 35 minutes or until bubbly.