4 tbsp. butter
1/2 c. chopped onion
1/2 c. diced celery
2 c. cooked, cubed chicken
2 c. cooked (2/3 c. raw) wild rice OR white rice
1 c. cooked fresh OR frozen peas
2 tbsp. snipped parsley
1 tsp. instant chicken bouillon
1/2 c. boiling water
Salt and pepper to taste
1/4 to 1/2 tsp. leaf basil, crumbled
1 c. toasted pecans, optional
4 med. ripe tomatoes, cubed

Melt butter in 10 inch skillet. Add onion and celery; saute until tender. Add chicken, rice, peas and parsley to skillet. Cook, tossing lightly until all ingredients are hot. Dissolve bouillon in water; add salt, pepper and basil. Sprinkle over ingredients in skillet. Remove from heat. Add pecans and tomatoes, tossing to blend ingredients. Serve immediately while warm.

Makes 6 servings.