Scalloped Potatoes With Chicken - cooking recipe

Ingredients

4 c. peeled and thinly sliced potatoes
1 (13 3/4 oz.) can chicken broth or homemade stock (about 1 3/4 c.)
1/2 tsp. salt
2 Tbsp. margarine
1 medium onion, chopped
1 or 2 ribs celery, thinly sliced
1/4 tsp. each: dried basil and thyme
1/2 tsp. pepper
2 Tbsp. grated Parmesan cheese
2 c. cubed, cooked chicken
paprika

Preparation

In a medium saucepan, simmer potato slices in chicken broth, covered, with extra salt if desired, for 10 minutes.
Remove from heat; set aside.
Meanwhile, in medium size skillet or another saucepan, melt margarine and saute onion and celery until barely tender.
Add flour; stir until blended.
Let cook a moment or two to eliminate starchy taste.
Have oven preheating to 350\u00b0. Gradually whisk in the chicken broth (drain from potatoes directly into the skillet), stirring constantly.
Add thyme, basil and pepper; simmer for about 3 minutes.
Whisk in the Parmesan cheese. Place 1/2 the chicken pieces in the bottom of a 1 1/2-quart baking dish.
Add 1/2 the potato slices and 1/2 the sauce.
Repeat layers; sprinkle with paprika.
Bake, uncovered, in a 350\u00b0oven for 30 minutes.