Ingredientes para Baked Tomatoes Stuffed With Chicken And Spinach
- 1 medium onion
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 1 chicken bouillon cube
- Swiss Cheese
- 1 1/2 cups cooked and shredded chicken
- Frozen Spinach
- 6 medium-sized tomatoes
- 1/2 cup shredded cheddar cheese
- 1 cup fresh spinach, chopped
- 1/4 cup water (for cooking onion)
- 1/2 cup water (for baking dish)
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Cómo preparar Baked Tomatoes Stuffed With Chicken And Spinach
- Preheat oven to 350°F (175°C).
- Finely chop 1 medium onion. In a medium saucepan, cook the onion in 1/4 cup of water over medium heat until softened (about 5 minutes).
- In a small bowl, whisk together 1/2 cup milk, 2 tablespoons all-purpose flour, and 1 chicken bouillon cube (crumbled).
- Whisk until completely smooth and free of lumps.
- Pour the milk mixture into the saucepan with the cooked onions.
- Cook, stirring constantly, until the sauce thickens to a creamy consistency (about 2-3 minutes).
- Remove from heat and stir in 1/2 cup shredded cheddar cheese until melted and smooth.
- Set aside.
- In a medium bowl, combine 1 1/2 cups cooked and shredded chicken, 1 cup fresh spinach (chopped), and 1 cup of the cheese sauce.
- Mix well to combine.
- Carefully fill 6 medium-sized tomatoes (halved horizontally and seeded) with the chicken and spinach mixture.
- Place the stuffed tomatoes in an 8x8 inch baking dish.
- Pour 1/2 cup of water into the bottom of the baking dish.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the tomatoes are tender and the filling is heated through.
- Serve immediately, drizzled with any remaining cheese sauce.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
24g
Fat
32g
Carbs
7g
