Baked Chicken-stuffed Tomatoes

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.