1 pkg Knorr's three cheese sauce mix 2 cups milk 3 garlic cloves jarred crushed not minced 6 ounces Gorgonzola crumbles In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat. garnish with chopped fresh parsley. Know certain members will thumb their nose at using a sauce mix but the sauce works for ME and those that I have served it to. I use it with an gnocchi chicken recipe.

Do you want a dunking sauce or a sauce to pour over them? If the mustard & cheese aren't too pronounced in the chicken balls themselves, this might work to put on top: MUSTARD-CHEESE SAUCE (about 2 cups) 1 1/4 tsp dry mustard 1 tsp water 4 TBL butter 1/4 cup flour 2 cups milk 1/2 tsp salt 1/4 tsp pepper 1 cup shredded Cheddar 1 tsp lemon juice Combine the mustard with the cold water & let stand for 10 minutes. Melt the butter in a saucepan & blend in the flour. Gradually add milk. Stir & cook until the sauce is ofmedium thickness. Add the salt, mustard mixture, pepper, cheese & lemon juice. Heat only to melt cheese.~~Craig Claiborne

Here are my two favorite chicken recipes. LEBANESE CHICKEN Posted by: Linda_inTennessee (My Page) on Tue, Nov 25, 03 at 17:53 thought you might like this recipe I love lemon taste in my food List of Ingredients Yield: 4 servings 3/4 c Lemon juice 8 large Garlic clove(s), minced 2 tbs Thyme, minced or 2 tsp Dried thyme 1 tbs Paprika 1 1/2 tsp Ground cumin 3/4 tsp Cayenne pepper 2 Chickens (3 lb ea) Split lengthwise, backbones Removed and discarded Lemon wedges to garnish Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 425 F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about 50 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately. CHICKEN SAVOY 2 1/2- to 3-pound chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings) 2 tablespoons finely chopped garlic 1 tablespoon dried oregano Salt and freshly ground pepper to taste 6 to 8 teaspoons grated Locatelli or other Pecorino Romano cheese 1/2 cup red wine vinegar (preferably 7% acidity) In a 10 1/2-inch cast iron skillet or other heavy, oven-proof pan, arrange the chicken pieces skin side down and so that they do not touch each other. Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order. Place chicken in a preheated 500-degree oven for 35 minutes. Remove from oven and pour on all the vinegar at once. It should sizzle. Return the chicken to the oven for another minute or so. Arrange chicken on a platter and pour on the sauce created by the vinegar. Serve immediately. (Woodie's Note: I don't really use 500 degrees because my smoke alarm will go off, so I usually do 450 for 40-45 minutes, depends on which chicken pieces I'm using - we like dark meat the best. I also think that I use more vinegar, I don't measure, just pour it on, and I use any kind of vinegar, balsamic or red wine, doesn't really matter.)

Nope I wouldn't add it either. This is Tami Ohio's recipe I've made it lots. I make this with chicken, but you could certainly use turkey. It's good! CHICKEN & STUFFING CASSEROLE Tami Ohio Serves about 4 4-5 cups chicken- cooked and removed from the bone ( about 4 boneless breasts) Break chicken up into pieces. If you are removing chicken from the bones, this is fine. Layer chicken pieces in bottom of dish. Combine: 1 c. milk 2 cans of cream of chicken soup - undiluted Stir together and pour over chicken Topping: 1 pkg. stuffing mix - cornbread or whatever flavor you prefer DO NOT mix according to box directions - follow these. ½ stick melted butter or margarine 1 c. chicken broth Melt butter, mix dry stuffing mix into broth and butter. Spread over top of chicken mixture. If you use less chicken, use less soup and milk mixture, since you want it to make like a thick sauce. Stuffing will brown slightly on top. Bake uncovered for about 1 hour at 350° Recipe would be great for a large group and be easy to make. It takes less time if you cook the chicken the day before while cooking something else and refrigerate it. This makes the next dayÂs prep time quicker after work or for busy schedules. Add a salad or veggie and enjoy!