Title: Chicken Stuff-A-Roni with Cheese Sauce
Categories: Pasta Poultry Cheese Vegetable
Yield: 1 Servings

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
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

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