Pecan Main Dishes

Hot Chicken Salad

Submitted by: Kristen Millican

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 accept the next seasonal change, 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 emjoys this when I cook it!

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.