Pecan Chicken A La King Recipe

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Pecan Chicken A La King Recipe

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"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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup chopped celery
  • 2 tablespoons butter
  • 1 teaspoon chicken bouillon granules
  • 2 tablespoons 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

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.
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.
Originally published as Pecan Chicken A La King in Country Woman May/June 2004, p37

Nutritional Facts

1 each: 466 calories, 33g fat (13g saturated fat), 114mg cholesterol, 832mg sodium, 17g carbohydrate (8g sugars, 2g fiber), 28g protein.

  • 1/4 cup chopped celery
  • 2 tablespoons butter
  • 1 teaspoon chicken bouillon granules
  • 2 tablespoons 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
  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.
Originally published as Pecan Chicken A La King in Country Woman May/June 2004, p37

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