Yield: 1 servings

———————————-FILLING———————————-
1 1/2 c Finely chopped cooked chicken or turkey
1/4 ts Garlic salt
1/2 c Finely chopped celery
1/2 c Finely chopped onion
1 c Grated cheddar cheese, med.
1/4 c Minced parsley (optional)
1/4 c Dry white wine 
1/4 ts Ground thyme
Salt and pepper to taste

———————————–SAUCE———————————–
1/2 c Butter
1 c Milk
1/2 c Flour
2 c Grated Cheddar Cheese
3 c Chicken broth
Salt and peepper 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.



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