Pecan Chicken
1/4 cup butter (1/2 stick)
3 teaspoons chicken bouillon granules
1/4 cup all-purpose flour
1/4 teaspoon poultry seasoning
2 cups milk
1 tablespoon lemon or lime juice
1/2 cup finely chopped celery
1/2 cup chopped pecans
2 cups cubed cooked chicken
Recipe Directions
In a medium saucepan over medium heat, melt butter and mix in bouillon. Blend in flour and poultry seasoning. Gradually add milk and lemon juice; cook, stirring constantly, until thickened. Stir in celery, pecans and chicken; cook 2 to 3 minutes. Serve over hot toast, biscuits or in baked puff pastry shells. Garnish with whole pecans.