Ingredients
- 1/4 tobasco
- 700 ml chicken broth i use
- 350 gr cheddar cheese (grated)
- 240 ml milk
- 210 gr chicken (finely chopped cooked)
- 110 gr butter
- 65 gr flour
- 60 gr onion (finely chopped)
- 50 gr celery (finely chopped)
- 7 gr parsley (minced)
- 1 gr thyme (ground)
- 1 gr 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 litre 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
