Forktionary

Baked Chicken Stuffed Tomatoes Recipe

Transform leftover roast chicken into a stunning and flavorful meal with this Baked Chicken Stuffed Tomatoes recipe! This elegant dish is perfect for a light lunch or a satisfying supper. Juicy tomatoes are filled with a creamy chicken, celery, and onion mixture, then baked to golden perfection. A simple yet impressive recipe that's sure to impress your family and friends. Get ready for a burst of deliciousness!

Prep Time 20 mins
Cook Time 30 mins
Calories 238 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Baked Chicken Stuffed Tomatoes 105

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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

  1. Preheat oven to 375°F (190°C).
  2. 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).
  3. Sprinkle the inside of the tomatoes with 1/2 teaspoon of salt and invert them on a plate to drain for 10 minutes.
  4. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour until smooth.
  5. Cook, stirring constantly, for 1-2 minutes until the mixture is bubbly.
  6. Remove from heat and gradually whisk in 1 cup of milk until smooth.
  7. Return the saucepan to low heat and cook, stirring constantly, until the sauce has thickened to a creamy consistency (about 2-3 minutes).
  8. 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.
  9. Season the mixture with 1/4 teaspoon of seasoned salt and 1/4 teaspoon of black pepper to taste.
  10. Fill each tomato shell generously with the chicken mixture.
  11. Arrange the stuffed tomatoes in a shallow baking dish or pie plate.
  12. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the tops.
  13. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes American Summer Recipes Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Main Ingredient Preparation Eggs Dairy Poultry Vegetables Cheese Chicken Meat Tomatoes