Shelly's Recipe

CHICKEN SCALLOP

Category: Casseroles - Chicken and Turkey

3 tbsp butter
1/2 cup celery (chopped)
1 cloves garlic, minced
2 cup milk
2 tsp salt
1/2 tsp marjoram or Italian seasoning
4 Idaho potatoes (size depends)
1/2 cup onion (chopped)
1/2 tsp paprika
2 tbsp flour
1 tbsp lemon juice
1/4 tsp pepper
2 1/2 cup chicken (cooked and cut)

Melt butter. Add onion, garlic and celery; cook until tender. Blend in flour, stir in milk. Cook until sauce comes to a boil and thickens. Stir in lemon juice, 1 1/2 teaspoons salt and pepper. Add chicken and marjoram, remove from heat.

Thinly slice the potatoes and place in greased 1 1/2 quart casserole. Sprinkle with rest of the salt. Pour chicken sauce over potatoes. Sprinkle with paprika. Cover and bake at 400 for 1 hour or until potatoes are done. Serves 4

NOTE: I added the liquid I simmered the chicken in into the sauce mix so it needed some extra thickening. The more potatoes you add, the larger the casserole dish needs to be and a longer baking time is needed.