Chicken stuff-a-roni with cheese sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Finely chopped cooked chicken or turkey |
| ½ | cup | Finely chopped onion |
| ¼ | cup | Minced parsley (optional) |
| ¼ | teaspoon | Ground thyme |
| ¼ | teaspoon | Garlic salt |
| ½ | cup | Finely chopped celery |
| 1 | cup | Grated cheddar cheese, med. |
| ¼ | cup | Dry white wine - or gravy |
| Salt and pepper to taste | ||
| ½ | cup | Butter |
| ½ | cup | Flour |
| 3 | cups | Chicken broth - I use homemade gravy instead |
| 1 | cup | Milk |
| 2 | cups | Grated Cheddar Cheese |
| ¼ | teaspoon | Tobasco |
| Salt and pepper to taste | ||
Directions
FILLING
SAUCE
In bowl, combine filling ingredients; salt and pepper to taste In Saucepan, melt butter, add flour. Stir in broth and milk; cook until thickened, stirring frequently. Add remaining ingredients.
Fill Stuff-a-roni.
Cover bottom of 2 quart baking dish with 1 cup cheese sauce. Arrange filled stuff-a-roni in single layer in baking dish. Cover with remaining sauce.
Cover dish with foil and bake at 375-degrees F., for one hour; or cover dish with waxed paper and microwave 30 minutes turning once.
Note: I usually make this dish after Thanksgiving. I freeze left over turkey and gravy, and then later, when turkey seems like a treat again, I make the Stuff-a-roni. I do not use the wine; in it's place I use turkey gravy, and when it calls for broth, I also use a fair portion of turkey gravy.
SHARED by Cate Vanicek