In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes, or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in Chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot.
Source: Kirkland Canned Chicken Label