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Pecan Chicken Casserole




Source of Recipe


BBR


Recipe Introduction


Source: Taste of Home 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.