Hot Chicken Salad
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.
This pecan recipe is similar to a casserole. 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!
Ingredients
2 cups chicken, cooked
1 cup Pecan Pieces
Can cream of chicken soup
1 cup celery, chopped
2 Tbl. onion, chopped
3/4 tsp. salt
1/2 tsp. pepper
2 tsp. lemon juice
1 small jar pimentos
potato chips, crushed
paprika
Instructions
- 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.
Nutrition facts
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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