Pecan Chicken Casserole
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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 cup sour cream
- 1/4 teaspoon paprika
- 1/4 cup mayonnaise
- 1 cup chicken broth
- filling:
- 1/8 teaspoon hot pepper sauce
- 1/3 cup canola oil
- 1/4 cup finely chopped onion
- 4 large eggs lightly beaten
- 3/4 cup finely chopped pecans
- 1 cup (4 ounces) finely shredded cheddar cheese
- 1/2 cup finely shredded cheddar cheese
- 4 cups diced cooked chicken
- 1/4 teaspoon dill seed
- Carbohydrate 11.3729751062142 g
- Cholesterol 266.556250006219 mg
- Fat 36.8337161974736 g
- Fiber 1.50861659587635 g
- Protein 39.3730882569037 g
- Saturated Fat 8.62004949111026 g
- Serving Size 1 1 servings. (266g)
- Sodium 347.325978505846 mg
- Sugar 9.86435851033781 g
- Trans Fat 4.18160862288863 g
- Calories 538 calories
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 350degrees 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 350degrees for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
