Baked Chicken-Stuffed Tomatoes |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a delicious and attractive way to use up leftover roast chicken. It makes a wonderful dish to serve for lunch or supper. Deliciossso!!! Ingredients:
4 tomatoes, about (2 lbs. each) |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 cup milk |
1 3/4 cups chicken, diced and roasted |
1/2 cup celery, finely-diced |
1/4 cup green onion, sliced |
1/4 cup almonds, chopped and salted |
1/2 cup cheddar cheese, shredded |
seasoning salt, to taste |
pepper, to taste |
Directions:
1. Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
2. Sprinke inside of tomatoes with salt and turn upside down to drain.
3. In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
4. Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened.
5. Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
6. Season to taste with seasoned salt and pepper.
7. Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate.
8. Sprinkle with remaining 1/4 cup cheese.
9. Bake at 375 degrees for 15-20 minute or until golden brown on top.
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