Baked Tomatoes Florentine

• 1 c. sliced fresh mushrooms
• 1 Tbsp. chopped onion
• 1/4 c. water
• 1 c. skim milk
• 3 Tbsp. flour
• 2 tsp. chicken flavor bouillon
• 6 slices cheese product (any flavor)
• 2 c. cubed, cooked chicken (white meat)
• 1 (10 oz.) pkg. chopped spinach or broccoli, thawed and drained
• 4 large tomatoes (tops cut off and insides scooped out)

1. Preheat oven to 350u0b0.
2. In small pan, cook mushrooms and onion in water until tender.
3. Drain and set aside.
4. Combine milk, flour and bouillon over low heat.
5. Cook and stir until it thickens.
6. Add cheese and cook until melted.
7. Combine mushroom mixture, chicken, spinach and 3/4 cup sauce mix.
8. Stuff into tomatoes.
9. Cover and bake 15 to 20 minutes until hot.
10. Heat remaining sauce with 1 to 2 tablespoons of water.
11. Spoon over tomatoes.

mushrooms, onion, water, milk, flour, chicken flavor, cheese, chicken, chopped spinach, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872404 (may not work)