Pecan Chicken A La King

• 1/4 cup chopped celery
• 2 tablespoons butter
• 1 teaspoon chicken bouillon granules
• 2 tablespoons all-purpose flour
• 1/8 to 1/4 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

1. 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.
2. Add the chicken, pimientos, lemon juice and half of the pecans; cook until heated through. Serve over the rice. Sprinkle with remaining pecans.

celery, butter, chicken bouillon granules, flour, salt, poultry seasoning, milk, chicken, pimientos, lemon juice, pecans, rice

Taken from www.tasteofhome.com/recipes/pecan-chicken-a-la-king/ (may not work)