INGREDIENTS

* 1/4 cup chopped celery
* 2 tablespoons butter
* 1 teaspoon chicken bouillon granules
* 2 tablespoons all-purpose flour
* 1/8 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

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.