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Idaho Chicken Scallop

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Submitted by mamaoftwo

YIELD

6 servings

PREP

25 min

COOK

60 min

READY

125 min

Ingredients

3 45
TABLESPOONS ML BUTTER
or margarine
½ 118
CUP ML CELERY
with leaves
2 473
CUPS ML MILK
2 1E+1
TEASPOONS ML SALT
½ 2.5
TEASPOON ML MARJORAM
dried leaf *
4 4
EACH EACH POTATOES
½ 118
CUP ML ONIONS
chopped
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 15
TABLESPOON ML LEMON JUICE
¼ 1.3
TEASPOON ML BLACK PEPPER
2 ½ 591
CUPS ML CHICKEN
ooked,cut up

Directions

Melt butter in a saucepan over low heat.

Add onion and celery with leaves; cook until tender.

Blend in flour; stir in milk.

Cook, stirring constantly, until sauce thickens and comes to a boil.

Stir in lemon juice, 1½ teaspoons salt, pepper, marjoram and chicken; remove from heat.

Pare potatoes; cut in very thin slices.

Place sliced potatoes in a greased 1½-quart baking dish ; sprinkle with remaining salt.

Pour chicken sauce over potatoes; cover and bake in preheated 425℉ (220℃). oven 1 hour, or until potatoes are tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 314 34% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 923mg 38%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 10%
Sugars g
Protein 44g
Vitamin A 8% Vitamin C 18%
Calcium 12% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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