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Pecan Chicken Casserole
1 cup all-purpose flour
1 cup (4-oz.) finely shredded Cheddar cheese
3/4 cup finely chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 cup vegetable oil
FILLING:
4 eggs
1 cup (8-oz.) 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 tsp. dill seed
1/8 tsp. hot pepper sauce
In a bowl combine the first 6 ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom oa a greased 13x9-inch baking pan. (Crust will be crumbly) Bake at 350 for 10 minutes or until lightly browned.
In a bowl, beat eggs. Add the remaining filling 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.
Makes 6 to 8 servings.