It’s been awhile since we’ve shared a pecan recipe with you. Now that the weather is starting to feel more like fall I think it’s time to start making hot meals. Of course, in Texas, our mornings are about the only thing that is cool, but I still think it’s time to embrace something hot to eat none-the-less. After all, it seems that when we are accepting of the next seasonal change that it makes it a whole lot easier to make the transition. I'm taking a hint from the pecan trees, which are preparing for the fall weather too.
This pecan recipe is an easy casserole with chicken. You’ve probably either cooked or eaten some variation of this, but this is Millican Pecan Company’s version. I remember tasting this for the first time at a potluck meal after church one day when I was about twelve years old. It captured my taste buds back then and it’s still in my recipe book to this day. I’m not sure about you, but my family is going to be enjoying it this week!
Easy Chicken Casserole Recipe with Pecans
2 cups chicken, cooked
Can cream of chicken soup
1 cup celery
2 Tbl. onion, chopped
3/4 tsp. salt
1/2 tsp. pepper
2 tsp. lemon juice
1 small jar pimentos
potato chips, crushed
In a large bowl mix together chicken, pecans, soup, celery, onion, salt, pepper, lemon juice and pimentos. Pour into a 9×13 dish and sprinkle with potato chips and paprika. Cook for 30 minutes at 350 degrees.
I hope this dish starts your fall off right. I’m sure it will be the first of many! May you enjoy this season and embrace each opportunity that comes your way including each fall pecan recipe
that we all love so well!