Recipe - Chicken Stuff-A-Roni With Cheese Sauce

FILLING
1 One half cup Finely chopped cooked
chicken or turkey
One half cup Finely chopped onion
One fourth cup Minced parsley (optional)
One fourth teaspoon Ground thyme
One fourth teaspoon Garlic salt
One half cup Finely chopped celery
1 cup Grated cheddar cheese, med.
One fourth cup Dry white wine or gravy
Salt and pepper to taste

SAUCE
One half cup Butter
One half cup Flour
3 cup Chicken broth I use
homemade gravy instead
1 cup Milk
2 cup Grated Cheddar Cheese
One fourth teaspoon 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 Stuffaroni.

Cover bottom of 2 quart baking dish with 1 cup cheese sauce. Arrange filled
stuffaroni in single layer in baking dish. Cover with remaining sauce.

Cover dish with foil and bake at 375degrees 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 Stuffaroni. 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