Scalloped Potatoes with Chicken

In a medium saucepan, simmer potato slices in chicken broth, covered, with extra salt if desired, for 10 minutes.

Remove from heat; set aside.

Meanwhile, in medium size skillet or another saucepan, melt margarine and saute onion and celery until barely tender.

Add flour; stir until blended.

Let cook a moment or two to eliminate starchy taste.

Have oven preheating to 350°. Gradually whisk in the chicken broth (drain from potatoes directly into the skillet), stirring constantly.

Add thyme, basil and pepper; simmer for about 3 minutes.

Whisk in the Parmesan cheese. Place 1/2 the chicken pieces in the bottom of a 1 1/2-quart baking dish.

Add 1/2 the potato slices and 1/2 the sauce.

Repeat layers; sprinkle with paprika.

Bake, uncovered, in a 350°oven for 30 minutes.