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    Pecan Chicken Casserole


    Source of Recipe


    TOH Magazine: Feb/March 2004

    List of 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 vegetable oil

    Filling:
    -4 eggs
    -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

    Recipe



    -Preheat oven to 350ºF.
    -In a 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 13-in. x 9-in. baking dish. (Crust will be crumbly.)
    -Bake for 10 minutes or until lightly browned.
    -In a bowl, beat eggs.
    -Add the remaining ingredients.
    -Pour over baked crust.
    -Sprinkle with reserved crumb mixture.
    -Bake for 25-30 minutes or until a knife inserted near the center comes out clean.
    -Let stand for 10 minutes before cutting.


 

 

 


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