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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)
----------------------------------------------
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


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