Ingredients
FILLING
1 1/2 cup finely chopped cooked chicken or t, urkey
1/2 cup finely chopped onion
1/4 cup minced parsley (optional)
1/4 tsp ground thyme
1/4 tsp garlic salt
1/2 cup finely chopped celery
1 cup grated cheddar cheese, med.
1/4 cup dry white wine - or gravy
1 salt and pepper to taste
SAUCE
1/2 cup butter
1/2 cup flour
3 cup chicken broth - i use homemade gra, vy instead
1 cup milk
2 cup grated cheddar cheese
1/4 tsp tobasco
1 salt and pepper to taste
Directions
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
Servings: 1 servings
Chicken Stuff-A-Roni With Cheese Sauce Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Poultry; Sauce
The History of Recipes
We can track the history of written recipes back into the far past, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, in the main part, these ancient cookbooks were just primitive hieroglyphic instructions for meal preparation.
In fact, the oldest recipe in existence, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius created a number of documents describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, entrees and afters, something we still use today. Aspicius describes how the ancient cooks made use of a wide range of herbs, including a few that will be familiar to modern cooks such as thyme, rue and parsley. For the next few years, the rich families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and as a consequence, cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. The introduction of the TV brings us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Stuff A Roni With Cheese Sauce recipe.
