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In a medium saucepan, melt the butter, cook the celery in butter until tender. Add the bouillon cube, crush with back of spoon. Stir in the flour, salt, and poultry seasoning. Add the milk all at once. Cook, stirring constantly, until the mixture thickens and bubbles. Stir in the lemon juice, chicken, pimento, and all but a few of the pecans. Cook and stir until the mixture is heated through. Spoon the creamed chicken over warm waffles. Garnish with remaining pecans. Makes 2 servings
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