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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.