Pecan Chicken Casserole Recipe

3.5 9 14
Pecan Chicken Casserole Recipe
Pecan Chicken Casserole Recipe photo by Taste of Home
Publisher Photo

Pecan Chicken Casserole Recipe

Read Reviews
3.5 9 14
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large 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 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. Yield: 12 servings.
Originally published as Pecan Chicken Casserole in Taste of Home February/March 2004, p37

Nutritional Facts

1 each: 383 calories, 28g fat (9g saturated fat), 143mg cholesterol, 362mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 21g protein.

  • 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 (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
  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. Yield: 12 servings.
Originally published as Pecan Chicken Casserole in Taste of Home February/March 2004, p37

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Reviews forPecan Chicken Casserole

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MY REVIEW
Momheath User ID: 7641575 57623
Reviewed 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."

MY REVIEW
pandaluvinmom User ID: 1163806 60934
Reviewed 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"

MY REVIEW
SMILS4 User ID: 7002599 144783
Reviewed Mar. 24, 2013

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

MY REVIEW
tinaandfamily User ID: 6840875 53516
Reviewed Sep. 2, 2012

"didn't like how oily this was."

MY REVIEW
Wandagustin User ID: 884535 51833
Reviewed Feb. 19, 2012

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

MY REVIEW
xicota User ID: 944314 60933
Reviewed 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."

MY REVIEW
keverwann User ID: 1807985 130312
Reviewed 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."

MY REVIEW
blanquitanation User ID: 3916663 67250
Reviewed May. 17, 2009

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

MY REVIEW
blanquitanation User ID: 3916663 56484
Reviewed Feb. 23, 2009

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

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