Ingredients
- 1/4 tobasco
- 3 c chicken broth i use
- 3 c cheddar cheese (grated)
- 1 c milk
- 1 1/2 c chicken (finely chopped cooked)
- 1/2 c butter
- 1/2 c flour
- 1/2 c onion (finely chopped)
- 1/2 c celery (finely chopped)
- 1/4 c parsley (minced)
- 1/4 ts thyme (ground)
- 1/4 ts garlic salt
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
