Pecan Chicken Casserole

Pecan Chicken Casserole

Adapted from https://hdmcfar.blogspot.com/2008/08/pecan-chicken-casserole.html

Servings: 12

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

STEPS

1) 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.

2) UPDATE: This is a keeper. It is good. Next time I would add more hot sauce. We felt it tasted better the day after.