Chicken Stuff-a-roni With Cheese Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
FILLING
1 1/2 cup: Finely chopped cooked chicken or turkey,
1/2 cup: Finely chopped onion,
1/4 cup: Minced parsley, optional
1/4 tsp: Ground thyme,
1/4 tsp: Garlic salt,
1/2 cup: Finely chopped celery,
1 cup: Grated cheddar cheese, med.
1/4 cup: Dry white wine, or gravy
Salt and pepper to taste,
SAUCE
1/2 cup: Butter,
1/2 cup: Flour,
3 cup: Chicken broth, I use homemade gravy instead
1 cup: Milk,
2 cup: Grated Cheddar Cheese,
1/4 tsp: Tobasco,
Salt and pepper to taste,
Directions:
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 its place
I use turkey gravy, and when it calls for broth, I also use a fair
portion of turkey gravy.
SHARED by Cate Vanicek
Source from luhu.jp
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 its place
I use turkey gravy, and when it calls for broth, I also use a fair
portion of turkey gravy.
SHARED by Cate Vanicek
Source from luhu.jp