Idaho chicken scallop
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| ½ | cup | Celery,chopped,w/leaves |
| 2 | cups | Milk |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Marjoram,dried leaf |
| 4 | eaches | Idaho potatoes |
| ½ | cup | Onion,chopped |
| 2 | tablespoons | Flour |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Pepper |
| 2½ | cup | Chicken,cooked,cut up |
Directions
1. Melt butter in a saucepan over low heat. 2. Add onion and celery with leaves; cook until tender. 3. Blend in flour; stir in milk. 4. Cook, stirring constantly, until sauce thickens and comes to a boil.
5. Stir in lemon juice, 1½ teaspoons salt, pepper, marjoram and chicken; remove from heat.
6. Pare potatoes; cut in very thin slices. 7. Place sliced potatoes in a greased 1 ½-quart baking dish; sprinkle with remaining salt.
8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F. oven 1 hour, or until potatoes are tender.