Pecan Chicken A La King

SUBMITTED 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.'"

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

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.