Ingredients
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4
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2
-
2
-
1
-
1 3/4
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1/2
-
1/4
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1/4
-
1/2
-
-
-
-
-
-
Directions
Baked Chicken-Stuffed Tomatoes,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!!!,Very delicious. I tried to use extra healthy ingriedents (non hydrogenated marg., skim milk, chicken breast, skim cheddar). I also had to use big green peppers instead of tomatos. I would like to know, where in the world do you find four two pound tomatoes?
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Steps
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1
Done
|
Cut a Slice Off Top of Each Tomato and Scoop Out Pulp, Reserve For Other Use. |
|
2
Done
|
Sprinke Inside of Tomatoes With Salt and Turn Upside Down to Drain. |
|
3
Done
|
in Small Saucepan Melt Butter and Blend in Flour. Cook, Stirring Until Bubbly. |
|
4
Done
|
Off Heat, Stir in Milk. Put Back Over Low Heat and Cook, Stirring Until Smooth and Thickened. |
|
5
Done
|
Stir in Chicken, Celery, Onions, Nuts and 1/4 Cup Cheese. |
|
6
Done
|
Season to Taste With Seasoned Salt and Pepper. |
|
7
Done
|
Fill Tomato Shells With the Mixture. Arrange in Shallow Baking Dish or Pie Plate. |
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8
Done
|
Sprinkle With Remaining 1/4 Cup Cheese. |
|
9
Done
|
Bake at 375 Degrees For 15-20 Minute or Until Golden Brown on Top. |
