Directions:
- 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 toast, biscuits, or rice.
- Garnish with remaining pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 756.71 Kcal (3168 kJ) | ||
| Calories from fat | 527.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.6g | 90% | |
|---|---|---|---|
| Cholesterol | 89.01mg | 30% | |
| Sodium | 1550.98mg | 65% | |
| Potassium | 754.61mg | 16% | |
| Total Carbs | 34.69g | 12% | |
| Sugars | 10.1g | 40% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 27.51g | 55% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 253.3mg | 25% | |
| Amount Per 100 g | |||
| Calories | 217.18 Kcal (909 kJ) | ||
| Calories from fat | 151.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.82g | 90% | |
|---|---|---|---|
| Cholesterol | 25.55mg | 30% | |
| Sodium | 445.13mg | 65% | |
| Potassium | 216.57mg | 16% | |
| Total Carbs | 9.96g | 12% | |
| Sugars | 2.9g | 40% | |
| Dietary Fiber | 0.95g | 13% | |
| Protein | 7.9g | 55% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.7mg | 13% | |
| Calcium | 72.7mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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