1/3 c. butter
3 tsp. chicken bouillon
1/4 c. flour
1/4 tsp. poultry seasoning
1/8 tsp. rosemary
2 c. milk
1 tbsp. lemon juice
1/2 c. finely chopped celery
1/2 c. chopped pecans
2 c. cooked, cubed chicken
Toast

In 2 quart saucepan melt butter. Add bouillon. Blend in flour, poultry seasoning and rosemary. Gradually add milk and lemon juice; cook over medium heat, stirring constantly until thickened. Stir in celery, pecans, and chicken. Cook 2-3 minutes until heated through. Spoon over hot toast. Garnish with pecans, if desired. Serves 4-6.