Chicken Stuff-a-roni With Cheese Sauce

Categories: main dish, pasta, chicken, cheese, celery

Servings: 1

FILLING
  1 1/2 c  Finely chopped cooked             1/4 ts Garlic salt
           - chicken or turkey               1/2 c  Finely chopped celery
    1/2 c  Finely chopped onion                1 c  Grated cheddar cheese, med.
    1/4 c  Minced parsley (optional)         1/4 c  Dry white wine - or gravy
    1/4 ts Ground thyme                             Salt and pepper to taste
SAUCE
    1/2 c  Butter                              1 c  Milk
    1/2 c  Flour                               2 c  Grated Cheddar Cheese
      3 c  Chicken broth - I use             1/4 ts Tobasco
           - homemade gravy instead                 Salt and pepper to taste

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

// sources/MM0320-5.TXT