Idaho Chicken Scallop

3 T Butter or margarine

1/2 c Celery,chopped,w/leaves

2 c Milk

2 t Salt

1/2 t Marjoram,dried leaf

4 ea Idaho potatoes

1/2 c Onion,chopped

2 T Flour

1 T Lemon juice

1/4 t 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.