When I have leftover chicken, this is a good recipe to use.
1 1/2 cups all-purpose flour
6 ounces shredded cheddar cheese
4 ounces chopped pecans
1 teaspoon salt
1 teaspoon paprika
1/4 c+1 T canola oil
1 1/4 cups sour cream
3/4 cup chicken broth
3/4 cup mayonnaise
3 dashes Tabasco
3 ounces shredded cheddar
1/3 cup onion, chopped
10 ounces chopped, cooked chicken meat
Preheat oven to 350 degrees.
Put flour, cheese, pecans, salt, paprika and oil into a bowl and mix to combine. Remove 1 cup to use as topping.
Prepare 10-inch cake pan with cooking spray. Put the crumb crust into the prepared pan, spreading it evenly over the bottom and up the side about 1 inch. Pat down. Bake crust at 350 for about 15 minutes. While this bakes, prepare the filling.
Mix together eggs, sour cream, chicken broth, mayonnaise, Tabasco, dill, cheddar, onion and chicken and pour into baked crumb crust. Scatter the reserved cup of crumbs over the top and pat down gently.
Bake the tart at 350 degrees for another 45 minutes or so, just until it is set in the middle. Remove from oven and let cool completely. Refrigerate.
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