Idaho Chicken Scallop

• 3 tablespoons butter
• 12 cup celery, chopped
• 2 cups milk
• 2 teaspoons salt
• 12 teaspoon marjoram
• 4 idaho potatoes, size depends on how much potato you want
• 12 cup onion, chopped
• 12 teaspoon paprika
• 2 tablespoons flour
• 1 tablespoon lemon juice
• 14 teaspoon pepper
• 2 12 cups chicken, cooked and cut up

1. Melt butter.
2. Add onion and celery; cook until tender.
3. Blend in flour, stir in milk.
4. Cook until sauce comes to a boil and thickens.
5. Stir in lemon juice, 1 1/2 teaspoons salt and pepper.
6. Add chicken and marjoram, remove from heat.
7. Thin slice the potatoes.
8. Place potatoes in greased 1 1/2 quart casserole.
9. Sprinkle with rest of the salt.
10. Pour chicken sauce over potatoes.
11. Sprinkle with paprika.
12. Cover and bake at 400 for one hour or until potatoes are done.
13. Instead of marjoram, I used Italian Seasoning and I added the liquid I simmered the chicken in into the sauce mix so it needed some extra thickening.
14. Remember.
15. the more potatoes you add, the larger the casserole dish needs to be and a longer baking time is needed.

butter, celery, milk, salt, marjoram, potatoes, onion, paprika, flour, lemon juice, pepper, chicken

Taken from www.food.com/recipe/idaho-chicken-scallop-106498 (may not work)