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
Reviews
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.
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.
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
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My husband LOVES this casserole! He always asks me to make it.
didn't like how oily this was.
Have made this recipe several times for family, friends, church functions. Always a winner.
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.
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.
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