Baked Tomatoes Stuffed With Chicken And Spinach Recipe

Ingredients for Baked Tomatoes Stuffed With Chicken And Spinach

• 1 medium onion, finely chopped
• Skim Milk
• 2 tablespoons all-purpose flour
• Chicken Bouillon
• Swiss Cheese
• Cooked Chicken
• Frozen Spinach
• 6 medium tomatoes, halved horizontally and seeded

How to Make Baked Tomatoes Stuffed With Chicken And Spinach

1. Preheat oven to 350°F (175°C).
2. 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).
3. In a small bowl, whisk together 1/2 cup milk, 2 tablespoons all-purpose flour, and 1 chicken bouillon cube (crumbled).
4. Whisk until completely smooth and free of lumps.
5. Pour the milk mixture into the saucepan with the cooked onions.
6. Cook, stirring constantly, until the sauce thickens to a creamy consistency (about 2-3 minutes).
7. Remove from heat and stir in 1/2 cup shredded cheddar cheese until melted and smooth.
8. Set aside.
9. 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.
10. Mix well to combine.
11. Carefully fill 6 medium-sized tomatoes (halved horizontally and seeded) with the chicken and spinach mixture.
12. Place the stuffed tomatoes in an 8x8 inch baking dish.
13. Pour 1/2 cup of water into the bottom of the baking dish.
14. Cover the baking dish with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 15 minutes, or until the tomatoes are tender and the filling is heated through.
16. Serve immediately, drizzled with any remaining cheese sauce.