Ingredients for Baked Chicken Stuffed Tomatoes
- 6-8 medium tomatoes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded cooked chicken
- 1/2 cup finely chopped celery
- Green Onion
- Almonds
- 1/2 cup shredded cheddar cheese, divided
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon black pepper
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How to Make Baked Chicken Stuffed Tomatoes
- Preheat oven to 375°F (190°C).
- Cut a slice off the top of each tomato (about 6-8 medium tomatoes) and scoop out the pulp, reserving the pulp for another use (like soup or sauce).
- Sprinkle the inside of the tomatoes with 1/2 teaspoon of salt and invert them on a plate to drain for 10 minutes.
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour until smooth.
- Cook, stirring constantly, for 1-2 minutes until the mixture is bubbly.
- Remove from heat and gradually whisk in 1 cup of milk until smooth.
- Return the saucepan to low heat and cook, stirring constantly, until the sauce has thickened to a creamy consistency (about 2-3 minutes).
- Stir in 2 cups of shredded cooked chicken, 1/2 cup of finely chopped celery, 1/4 cup of finely chopped onion, 1/4 cup of chopped walnuts or pecans, and 1/4 cup of shredded cheddar cheese.
- Season the mixture with 1/4 teaspoon of seasoned salt and 1/4 teaspoon of black pepper to taste.
- Fill each tomato shell generously with the chicken mixture.
- Arrange the stuffed tomatoes in a shallow baking dish or pie plate.
- Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the tops.
- Bake for 15-20 minutes, or until the tomatoes are tender and the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
16g
Fat
42g
Carbs
4g
