Pecan Chicken Casserole

Name: Pecan Chicken Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings.
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

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

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.)
Bake at 350° for 10 minutes or until lightly browned.
In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture.
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.

Originally published as Pecan Chicken Casserole in Taste of Home February/March 2004

Reviews

My Review

Click stars to rate

Average Rating:

Lynn

Jan 26, 2019

LOVE this recipe, as does anyone I've made it for. I substitute zesty Italian seasoning for the dill. Couldn't find my printed recipe after making it for company. Remember I found it in a Taste of Home cookbook; did a Goggle search, and was very pleased to find it again. It's my go-to for pot lucks.
Momheath

Jan 29, 2014

The crust was too thick, and the recipe bland. I left out the dill. It would have been much better with some added bacon or sausage for flavor, as well as twice the sharp cheddar cheese. I refried the leftovers, minus the crust, and added bacon and cheese, to make it less watery.
pandaluvinmom

Nov 1, 2013

This is my family's favorite casserole. Even the leftovers are awesome. I double the crust mix and omit the dill seed and hot pepper sauce
SMILS4

Mar 24, 2013

My husband LOVES this casserole! He always asks me to make it.
tinaandfamily

Sep 2, 2012

didn't like how oily this was.
Wandagustin

Feb 19, 2012

Have made this recipe several times for family, friends, church functions. Always a winner.
xicota

Aug 21, 2010

This was a nice, different way to serve chicken. I also think it could have used a bit more crust. I will also add additional seasonings to increase the flavor, but over all, we liked it and I will make this again.
keverwann

May 4, 2010

Made a 1/2 recipe, but I think I would increase the crust; it didn't cover the bottom of an 8x8 pan. This was good over rice and served with a salad, strawberries, and chocolate chip cookies.
blanquitanation

May 17, 2009

I replace the dill with celery salt. Seriously awesome! Rave reviews from all who partake! :)
blanquitanation

Feb 23, 2009

I like to use at least 50% more nuts and cheese for the crust; this makes it taste really great!