Pecan Chicken Casserole
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
YIELD: 12 servings.
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
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 large eggs, lightly beaten
-
1 cup 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
-
1.
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 13x9-in. baking dish. (Crust will be crumbly.)
-
2.
Bake at 350° for 10 minutes or until lightly browned.
-
3.
In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture.
-
4.
Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 each: 383 calories, 28g fat (9g saturated fat), 143mg cholesterol, 362mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC