 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
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. Ingredients:
1/4 cup chopped celery |
2 tablespoons butter |
1 teaspoon chicken bouillon granules |
2 tablespoons king arthur unbleached 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 |
Directions:
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. Yield: 2 servings.
|
|