Baked Chicken Stuffed Tomatoes Recipe

Ingredients for Baked Chicken Stuffed Tomatoes

• 6-8 medium tomatoes
• 2 tablespoons butter
• All Purpose Flour
• 1 cup milk
• Chicken
• 1/2 cup finely chopped celery
• Green Onion
• Almonds
• Cheddar Cheese
• Seasoning Salt
• 1/4 teaspoon black pepper

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.