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
Historians have traced the existence of recipes back into history, in fact as far back into history as the ancient Egyptians, and maybe further still. However, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and afters, something we still use today. Aspicius tells us how the cooks of his times used a good variety of spices and herbs, including many that are still in use today such as basil, rue and asafoetida. Over the following few centuries, the wealthy families of the West strove to serve the most exotic banquets, and as a result the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking books were greatly in demand mostly due to increased literacy, more leisure time and having more money to spend. The introduction of television brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Chicken Stuff A Roni With Cheese Sauce recipe.
