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["Submerge chicken breasts in 2c chicken broth and 1t salt in a saucepan. Add a little water if necessary to cover meat. Bring to a simmer and poach chicken until it reaches 160u00b0F. Do not overcook or let the broth boil vigorously. Set aside to cool slightly.", "In a saucier or saucepan, melt the butter. Add the flour and whisk vigorously to form a roux. Cook until about the color of peanut butter.", "Add 2c chicken broth and whisk vigorously to avoid lumps. Add cream, pepper, celery salt, Old Bay, and Worcestershire sauce. Bring to a boil and whisk until thickened; about 5 minutes. Set aside.", "When the chicken is cool enough to handle, shred the chicken into bite-sized pieces. You could just dice it, but shredding it gives it a much more interesting texture that holds onto the sauce.", "Place the shredded chicken into an 8"" to 9"" round high-side casserole or souffle dish.", "Pour sauce over chicken, add half of the crumbled bacon bits, and mix well.", "Heat the frozen corn in the microwave oven until hot (about 5 minutes) and make a layer on top of the chicken.", "Prepare the Simply Potatoes Traditional Mashed Potatoes according to package directions. Stir in the green onions and 3/4 of the remaining bacon bits until thoroughly mixed. Top the corn layer with the mashed potatoes and even it out to create a ""top crust"" for the casserole. Leaving little peaks that will get extra-browned in the oven is a good idea.", "Sprinkle the cheddar cheese and the remainder of the crumbled bacon over the top of the potatoes.", "Bake the casserole in a preheated 400u00b0F oven until heated through and potatoes begin to brown, about 20 to 25 minutes. Let rest for about 10 minutes before serving.", "NOTE: The chicken and the sauce can be prepared ahead of time and refrigerated until ready to assemble. If refrigerated, heat the sauce to just boiling before assembling the casserole."]
