Pecan Chicken Casserole Recipes

PECAN CHICKEN CASSEROLE

Steps:

• 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 350° 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 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

SPICY PECAN CRUSTED CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
• Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
• Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

PECAN CHICKEN

Steps:

• In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

PECAN CRUSTED CHICKEN

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
• In shallow dish, mix bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
• In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

PECAN CHICKEN CASSEROLE

Steps:

• In a bowl, combine the first 6 ingredients.
• Set aside 1/2 cup of crumb mixture for topping.
• Press remaining crumb mix onto the bottom of a greased 13 X 9 X 2" baking dish.
• (The crust is going to be crumbly) Bake at 350F 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 350F for 25-35 minutes or until a knife inserted near the center comes out clean.
• Let stand for 10 minutes before cutting.

LIGHT PECAN CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; place in a greased 13x9" baking dish.
• Combine butter and the 4 tablespoons of mustard; stir well. Pour over chicken; sprinkle pecans over top.
• Bake, uncovered, at 375 for 35 minutes or until chicken is done.
• Remove chicken to a serving platter, reserving drippings in dish; keep warm.
• Combine remaining 1 tablespoons mustard, pan drippings, and sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
• To serve, pour sauce over chicken.