"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pecan Chicken Casserole Recipe

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This recipe for Pecan Chicken Casserole, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don & Carol Blalock
Added: Monday, July 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup all-purpose flour
1 cup finely shredded cheddar cheese
3/4 cup finely chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 cup vegetable oil

FILLING:(will be soupy)
4 eggs
1 cup sour cream
1 cup chicken broth
4 cups diced cooked chicken
1/2 cup finely shredded cheddar cheese
1/4 cup finely chopped onion, optional
1/4 cup mayonnaise
1/4 tsp. dill seed
1/8 tsp. hot pepper sauce.

Directions:
Directions:
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"x9"x2" baking dish. (Crust will be crumbly.) Bake at 350 degrees 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 degrees for 25-30 minutes or until knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. (Hint: Don't use too much chicken.)

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If it's a chicken recipe, it must be mine. I liked this because it's not just a plain chicken casserole.

 

 

 

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