Ok, before you start wondering how weird I am, this is a recipe that was named after my little brother. My mom made it almost constantly when we were kids, and usually at his request. Once I had kids, the uncle part got added in.
Now that I am a grownup (supposedly) with kids, it really makes sense why my mom was a firm believer in quick meals and clean-out-the-fridge nights. After not having Scouts for the summer, I will again get nights off from cooking since I refuse to cook on a night when we have activities on the calendar. This is a meal that is fast enough and easy enough to possibly be an exception to that rule.
Another perk to this recipe is that it's good for getting kids to eat their veggies. Ok, so it's only peas and not a full serving, but it's a start. My kids devour this one. Even the 7 year old who hates veggies. Kyle ate this last night after Daddy told him that the peas were very well coated in sauce, so they would taste like the sauce. (Low and behold, Kyle listened to him and tried it, then ate most of his bowl.)
While the sauce can be done in the microwave, it doesn't do well in there if you double (or more). Serving options include pastry shells, toast, and egg noodles. Mom served in pastry shells when we were kids, but those have more fat grams than we would like to count. I usually serve on toast or egg noodles.
1/4 c. butter
1/4 c. flour
1 c. chicken stock
1 c. milk
1 1/2 tsp. Tony's
1 1/2 tsp. celery seed
1 1/2 c. chopped cooked chicken
1 c. frozen peas, thawed and drained
2 ish oz. Velveeta (more or less depending on how cheesy you want your sauce)
Melt butter in a large casserole dish. Whisk in flour until smooth. Whisk in chicken stock and milk. Microwave on medium high (80%) until thickened, stirring every minute or two. When sauce is thickened, whisk in seasonings, chicken, peas, and velveeta. Cook on high until heated through and cheese is melted, stirring occasionally.