Pecan Chicken Casserole
Source of Recipe
Jackie Heyer Cushing in Taste of Home Magazine, February/March 2004
Recipe Introduction
With the pecan and cheddar crust and topping and the custard-like filling, this is a truly unusual casserole. Even Mike liked it a lot and he isn't usually a casserole fan. I didn't have any dill seed, so I used about 1/2 t. off dill weed and I added a lot more hot sauce than is called for.
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
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. x 2-in. baking dish. (Crust will be crumbly.) Bake at 350° 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 at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Yield: 12 servings.
|
Â
Â
Â
|
member logon
