2 c. cubed, cooked chicken
2 tbsp. butter
1/4 c. chopped celery
1 chicken bouillon cube
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. poultry seasoning
1 1/4 c. milk
1 tsp. lemon juice
1 tbsp. chopped pimiento

In medium saucepan, melt butter; cook celery in butter until tender. Add bouillon cube; crush with back of spoon. Stir in flour, salt and poultry seasoning. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles.

Stir in lemon juice, chicken and pimiento. Cook and stir until mixture is heated through. Spoon creamed chicken over warm biscuits (can be spooned over warm waffles also).