When my six-year-old flipped through a cookbook and confidently chose Crispy Pecan Chicken Casserole—with crushed potato chips as the topping—I admit I panicked. It was 5:30 and the chicken was still frozen. Time to improvise. With a few tricks and simple pantry staples, this comforting, kid-approved casserole comes together quickly and becomes a family favorite.
I used frozen chicken thighs and a handy covered baker to speed things up, but you can adapt by using roasted or leftover chicken if you have it. Seasoning the chicken before cooking adds a lot of flavor; I like a sprinkle of Montreal chicken seasoning or a roasted garlic and herb blend, but simple salt and pepper work fine too. Once the chicken is cooked and shredded or cubed, the rest of the casserole comes together in minutes.
This dish balances creamy filling, crunchy pecans and a salty, cheesy potato chip topping. It’s an easy, hearty weeknight meal that reheats well and works nicely for potlucks. The recipe below serves six and can be scaled up or down. If you prefer, swap the pecans for walnuts or omit nuts for nut-free households. For a lighter version, reduce the mayo or substitute Greek yogurt for some of the sour cream.
Crispy Pecan Chicken Casserole
A creamy, savory chicken casserole topped with shredded cheese, chopped pecans and crushed potato chips for a crunchy finish. Great for busy evenings and family meals.
Ingredients
- 2 cup chicken breasts or thighs cooked and chopped
- ½ cup chopped pecans
- 2 tablespoons onion finely chopped
- ¾ cup celery sliced
- 1 cup mayonnaise
- ½ cup sour cream
- 1 can cream of chicken soup
- 2 tablespoons lemon juice
- 1 tsp roasted garlic and herb seasoning
- 1 c. potato chips crushed
- 1 c. shredded Cheddar cheese
Instructions
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Preheat oven to 375°F (190°C). In a large bowl, mix together the cooked, chopped chicken, pecans, onion, celery, mayonnaise, sour cream, cream of chicken soup, lemon juice and roasted garlic and herb seasoning. Stir until evenly combined.
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Grease a 3-quart casserole dish lightly with butter or cooking spray. Transfer the chicken mixture to the prepared dish, spreading it evenly.
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In a small bowl, combine the crushed potato chips and shredded Cheddar. Sprinkle this mixture evenly over the top of the casserole.
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Bake uncovered for 30 to 35 minutes, until the topping is golden and the casserole is bubbly. Let sit for a few minutes before serving.
Nutrition
Carbohydrates: 15 g |
Protein: 19 g |
Fat: 49 g
Tips: If you’re short on time, use rotisserie chicken or leftover roasted chicken. For a milder flavor, reduce the onion or replace with shallots. To make ahead, assemble the casserole without the chips and cheese, refrigerate, then add the topping and bake when ready. This casserole freezes well—bake from frozen, adding a few extra minutes to the cook time.
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