Categories: Pasta, Poultry, Cheese/eggs, Vegetables 
      Yield: 1 servings 
  
----------------------------------FILLING---------------------------------- 
  1 1/2 c  Finely chopped cooked             1/4 ts Garlic salt 
           - chicken or turkey               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 - or gravy 
    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 - I use             1/4 ts Tobasco 
           - homemade gravy instead                 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