Baked Chicken-Stuffed Tomatoes

Ingredients
4 large tomatoes,
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 3/4 cups chicken, diced and roasted
1/2 cup celery, finely-diced
1/4 cup green onion, sliced
1/4 cup almonds, chopped and salted
1/2 cup cheddar cheese, shredded
seasoning salt, to taste
pepper, to taste

Directions
1Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
2Sprinke inside of tomatoes with salt and turn upside down to drain.
3In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
4Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened.
5Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
6Season to taste with seasoned salt and pepper.
7Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate.
8Sprinkle with remaining 1/4 cup cheese.
9Bake at 375 degrees for 15-20 minute or until golden brown on top.