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Idaho Chicken Scallop

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      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 ea 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.
 
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