Pecan Chicken a La King for 2 |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From a 1968 Better Homes and Gardens cookbook. Ingredients:
2 tablespoons butter |
1/4 cup chopped celery |
1 chicken bouillon cube |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon poultry seasoning |
1 1/4 cups milk |
1 teaspoon lemon juice |
1 cup cubed cooked chicken |
1 tablespoon chopped canned pimiento |
1/4 cup coarsely chopped pecans |
Directions:
1. In medium saucepan, melt butter; cook celery in butter till tender.
2. Add bouillon cube; crush with back of spoon.
3. Stir in flour, salt, and poultry seasoning.
4. Add milk all at once.
5. Cook, stirring constantly, till mixture thickens and bubbles.
6. Stir in lemon juice, chicken, pimiento, and all but a few of the pecans.
7. Cook and stir till mixture is heated through.
8. Spoon creamed chicken over toast, biscuits, or rice.
9. Garnish with remaining pecans.
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