(chicken, pecans )
Yield: 4 - 5 servings
¼ C (½ stick) butter, melted
3 tsp chicken bullion or chicken base
¼ C flour
¼ tsp poultry seasoning
2 C milk
1 Tbsp lemon or lime juice
½ C celery, finely chopped
½ C chopped pecans
2 C cubed cooked chicken
- Mix butter and bouillon. Blend in flour and poultry seasoning.
- Gradually add milk and lemon juice; cook over medium heat, stirring constantly, until thickened.
- Stir in celery, pecans, and chicken and cook 2 to 3 minutes.
- Serve over hot toast, biscuits, rice or Pepperidge Farm Puff Pastry Shells and garnich with whole pecans.
Nutritional analyais per serving, based on 4:
520 Calories, 39 grams fat, 16 grams carbohydrates, 28 grams protein, 131 milligrams cholesterol, 641 milligrams sodium, 2 grams dietary fiber, 67 percent of calories from fat.