Baked Chicken-Stuffed Tomatoes Recipe

Name: Baked Chicken-Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tomatoes, about (2 lbs. each), 2 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup milk, and more.

Yes, Baked Chicken-Stuffed Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chicken-Stuffed Tomatoes

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