Pecan Chicken Casserole

I found this recipe a couple of days ago and decided to try it.  It is very easy and quick to make.  The unusual crust holds a zippy egg filling flavored with chicken and a splash of hot pepper sauce.

Crust

1 cup flour

1 cup finely shredded cheddar cheese

3/4 cup finely chopped pecans

1/2 teaspoon salt

1/4 teaspoon paprika

1/3 cup vegetable oil

Filling

4 eggs

1 cup 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 teaspoon dill seed

1/8 teaspoon hot pepper sauce

Directions

In a 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 13-inch x 9-inch x 2-inch baking dish.  (Crust will be crumbly.)  Bake at 350 degrees 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 at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

Yield:  12 servings.