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Pecan Chicken A La King

By: Roxanne Kamberaj

"'This is my favorite mainstay meal because it's fast, easy and very tasty,' offers Roxanne Kamberaj of West Seneca, New York. 'When I want to serve more than just my husband and me, I simply double or triple the recipe.'"

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1/4 cup chopped celery
2 tablespoons butter
1 teaspoon chicken bouillon granules
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon poultry seasoning
1 1/4 cups milk
1 cup cubed cooked chicken
1 tablespoon diced pimientos
1 teaspoon lemon juice
1/4 cup chopped pecans, divided
Hot cooked rice

Directions

In a saucepan, saute celery in butter until tender. Add bouillon, stirring until dissolved. Stir in the flour, salt and poultry seasoning until blended. Gradually add milk, stirring until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Add the chicken, pimientos, lemon juice and half of the pecans; cook until heated through. Serve over the rice. Sprinkle with remaining pecans.