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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 762.24 Kcal (3191 kJ) | ||
| Calories from fat | 525.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.38g | 90% | |
|---|---|---|---|
| Cholesterol | 88.88mg | 30% | |
| Sodium | 1312.07mg | 55% | |
| Potassium | 743.16mg | 16% | |
| Total Carbs | 36.57g | 12% | |
| Sugars | 9.93g | 40% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 27.22g | 54% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 250.3mg | 25% | |
| Amount Per 100 g | |||
| Calories | 215.07 Kcal (900 kJ) | ||
| Calories from fat | 148.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.47g | 90% | |
|---|---|---|---|
| Cholesterol | 25.08mg | 30% | |
| Sodium | 370.21mg | 55% | |
| Potassium | 209.69mg | 16% | |
| Total Carbs | 10.32g | 12% | |
| Sugars | 2.8g | 40% | |
| Dietary Fiber | 0.87g | 12% | |
| Protein | 7.68g | 54% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.6mg | 12% | |
| Calcium | 70.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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