CHICKEN STUFFED TOMATOES RECIPES

CHICKEN-STUFFED TOMATOES RECIPE: HOW TO MAKE IT

Chicken-Stuffed Tomatoes Recipe: How to Make It image

Nancy MacLeod of Boynton Beach, Florida turns garden-fresh tomatoes into a sensational summer meal when she fills them with this creamy chicken salad. “I came up with this recipe when I had a lot of fresh tomatoes on hand,” she relates. “It’s great for lunch or dinner with a side salad and some crusty bread.”

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 medium tomatoes
2-3/4 cups cubed rotisserie chicken
1/2 cup shredded carrot
1/4 cup chopped green onions
1/3 cup mayonnaise
1/3 cup ranch salad dressing
1/4 cup chopped walnuts

Steps:

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. , In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.

Nutrition Facts : Calories 548 calories, FatContent 42g fat (7g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 826mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 33g protein.

BAKED CHICKEN-STUFFED TOMATOES RECIPE - FOOD.COM

Baked Chicken-Stuffed Tomatoes Recipe - Food.com image

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!!!

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tomatoes, about (2 lbs. each)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 3/4 cups chicken, diced and roasted
1/2 cup celery, finely-diced
1/4 cup green onion, sliced
1/4 cup almonds, chopped and salted
1/2 cup cheddar cheese, shredded
seasoning salt, to taste
pepper, to taste

Steps:

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.

Nutrition Facts : Calories 238, FatContent 17.5, SaturatedFatContent 8.4, CholesterolContent 38.6, SodiumContent 214.9, CarbohydrateContent 13.3, FiberContent 2.9, SugarContent 4.1, ProteinContent 9.1

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