Side Pannel
Chicken Stuff-A-Roni with Cheese Sauce
Chicken Stuff-A-Roni with Cheese Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Poultry, Pasta
Ingredients List
- ----------------------------------FILLING----------------------------------
- 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
Directions
SAUCE
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
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
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
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
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