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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
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    12 servings


  • 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
  • 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


  • 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.

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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

  • cindying
    Jul 8, 2013

    No comment left

  • 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.

  • krystaljoy
    Feb 21, 2010

    No comment left