| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Pasta, Poultry, Cheese/eggs, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Finely chopped cooked chicken or turkey |
| 1/2 | c | Finely chopped onion |
| 1/4 | c | Minced parsley (optional) |
| 1/4 | ts | Ground thyme |
| 1/4 | ts | Garlic salt |
| 1/2 | c | Finely chopped celery |
| 1 | c | Grated cheddar cheese, med. |
| 1/4 | c | Dry white wine – or gravy |
| Salt and pepper to taste | ||
| 1/2 | c | Butter |
| 1/2 | c | Flour |
| 3 | c | Chicken broth – I use homemade gravy instead |
| 1 | c | Milk |
| 2 | c | Grated Cheddar Cheese |
| 1/4 | ts | Tobasco |
| Salt and pepper to taste |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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