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Idaho chicken scallop

Yield: 6 Servings

Ingredients:

• 3 tb Butter or margarine
• 1/2 c Celery chopped w/leaves
• 2 c Milk
• 2 ts Salt
• 1/2 ts Marjoram dried leaf
• 4 ea Idaho potatoes
• 1/2 c Onion chopped
• 2 tb Flour
• 1 tb Lemon juice
• 1/4 ts Pepper
• 2 1/2 c Chicken

Instructions:

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 1 1/2 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 1/2-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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