Chicken Stuff-a-roni With Cheese Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats, Vegetables | Cheese/eggs, Pasta, Poultry, 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 | t | Ground thyme |
| 1/4 | t | 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 | t | Tobasco |
| Salt and pepper to taste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 2391
Calories From Fat: 1669
Total Fat: 189.4g
Cholesterol: 540.7mg
Sodium: 4543.3mg
Potassium: 1672.4mg
Carbohydrates: 76.3g
Fiber: 4.9g
Sugar: 20.7g
Protein: 97.5g