Title: Idaho Chicken Scallop
Categories: Casseroles, Poultry
Yield: 6 Servings

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 Idaho potatoes
1/2 c Onion,chopped
2 tb Flour
1 tb Lemon juice
1/4 ts Pepper
2 1/2 c Chicken,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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini