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Pecan Chicken Casserole

Pecan Chicken Casserole
I got this recipe from a radio show years ago, and it's one of my favorites. The unusual pecan-and-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce. -Jackie Heyer Cushing, Iowa
12 ServingsPrep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 3/4 cup finely chopped pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/3 cup canola oil
  • FILLING:
  • 4 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1 cup chicken broth
  • 4 cups diced cooked chicken
  • 1/2 cup finely shredded cheddar cheese
  • 1/4 cup finely chopped onion
  • 1/4 cup mayonnaise
  • 1/4 teaspoon dill seed
  • 1/8 teaspoon hot pepper sauce

Directions

  • In a large bowl, combine the first six ingredients. Set aside 1/2 cup
  • of crumb mixture for topping. Press remaining crumb mixture onto the
  • bottom of a greased 13-in. x 9-in. baking dish. (Crust will be
  • crumbly.)
  • Bake at 350° for 10 minutes or until lightly browned.
  • In a large bowl, combine the remaining ingredients. Pour over crust.
© Taste of Home 2013

2 of 2

Pecan Chicken Casserole (continued)

Directions (continued)

  • Sprinkle with reserved crumb mixture.
  • Bake at 350° for 25-30 minutes or until a knife inserted near the
  • center comes out clean. Let stand for 10 minutes before cutting.
  • Yield: 12 servings.
Nutrition Facts: 1 serving (1 each) equals 383 calories, 28 g fat (9 g saturated fat), 143 mg cholesterol, 362 mg sodium, 11 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013