Idaho chicken scallop

6 servings

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

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.

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