Pecan Chicken A La King
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chicken bouillon cube||1|
|All purpose flour||2 Tablespoon|
|Poultry seasoning||1⁄8 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Lemon juice||1 Teaspoon|
|Cooked and cubed chicken||1 Cup (16 tbs)|
|Chopped canned pimiento||1 Tablespoon|
|Coarsely chopped pecans||1⁄4 Cup (4 tbs)|
In medium saucepan, melt butter; cook celery in butter till tender.
Add bouillon cube; crush with back of spoon.
Stir in flour, salt, and poultry seasoning.
Add milk all at once.
Cook, stirring constantly, till mixture thickens and bubbles.
Stir in lemon juice, chicken, pimiento, and all but a few of the pecans.
Cook and stir till mixture is heated through.
Spoon creamed chicken over warm waffles.
Garnish with remaining pecans.