Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Poultry
Cheese/eggs Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
1 1/2 c Cooked chicken or turkey --
- finely chopped
1/2 c Onion -- finely chopped
1/4 c Parsley -- minced (optional)
1/4 ts Ground thyme
1/4 ts Garlic salt
1/2 c Celery -- finely chopped
1 c Medium cheddar cheese -- grated
1/4 c Dry white wine - or gravy
Salt and pepper to taste
-----SAUCE-----
1/2 c Butter
1/2 c Flour
3 c Chicken broth - I use
- homemade gravy instead
1 c Milk
2 c Cheddar cheese -- grated
1/4 ts Tabasco
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.
