Baked Tomatoes Stuffed With Chicken And Spinach

• 1/4 cup chopped onion
• 1 cup skim milk
• 1/4 cup flour
• 2 teaspoons chicken bouillon
• 4 slices swiss cheese, cut up
• 2 cups cooked chicken
• 1 (10 ounce) package frozen spinach, thawed and drained
• 4 large tomatoes, tops cut off and insides scooped out

1. Preheat oven to 350. In a medium saucepan, cook onion in 1/4 cup water over medium heat until tender.
2. In a small bowl, combine milk, flour and bouillon; stir until smooth. Add to onion.
3. Cook and stir until mixture thickens. Add cheese and remove from heat. Stir until cheese melts. Set aside.
4. In a medium sauce bowl, combine chicken, spinach and 1 cup sauce; mix well and stuff tomatoes.
5. Place in a 8 by 8 inch baking dish; pour 1/2 cup water around tomatoes.
6. Cover and bake for 30 minutes, until hot. Serve with remaining sauce.

onion, milk, flour, chicken bouillon, swiss cheese, chicken, frozen spinach, tomatoes

Taken from www.food.com/recipe/baked-tomatoes-stuffed-with-chicken-and-spinach-297010 (may not work)