Baked Chicken Stuffed Tomatoes

This is a delicious and attractive way to use up leftover roast chicken. it makes a wonderful dish to serve for lunch or supper. deliciossso!!!!

Cut a slice off top of each tomato and scoop out pulp , reserve for other use.

Sprinke inside of tomatoes with salt and turn upside down to drain.

In small saucepan melt butter and blend in flour.

Cook , stirring until bubbly.

Off heat , stir in milk.

Put back over low heat and cook , stirring until smooth and thickened.

Stir in chicken , celery , onions , nuts and 1 / 4 cup cheese.

Season to taste with seasoned salt and pepper.

Fill tomato shells with the mixture.

Arrange in shallow baking dish or pie plate.

Sprinkle with remaining 1 / 4 cup cheese.

Bake at 375 degrees for 15-20 minute or until golden brown on top.

tomatoes, butter, all-purpose flour, milk, chicken, celery, green onion, almonds, cheddar cheese, seasoning salt, pepper