Baked Chicken-Stuffed Tomatoes - cooking recipe

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

Preparation

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.