Baked Chicken-Stuffed Tomatoes

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
  • Sprinke inside of tomatoes with salt and turn upside down to drain.
  • In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
  • Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened.
  • Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
  • Season to taste with seasoned salt and pepper.
  • Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate.
  • Sprinkle with remaining 1/4 cup cheese.
  • Bake at 375 degrees for 15-20 minute or until golden brown on top.
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