Leah's Notes:
Expand1 cup all-purpose flour Ask a question about this ingredient
1 cup sharp cheddar cheese, grated Ask a question about this ingredient
3/4 cups pecans, chopped Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon paprika Ask a question about this ingredient
1/3 cup olive oil Ask a question about this ingredient
1 cup sour cream Ask a question about this ingredient
1/2 cup chicken broth Ask a question about this ingredient
1/4 cup mayonaise Ask a question about this ingredient
3 large eggs, lightly beaten Ask a question about this ingredient
2 cups cooked chicken, finely chopped Ask a question about this ingredient
1/2 cup sharp cheddar cheese, grated Ask a question about this ingredient
1/4 cup white onion, minced Ask a question about this ingredient
1/4 cup scallion, finely chopped Ask a question about this ingredient
2 tablespoons chives (or other fresh herbs), chopped Ask a question about this ingredient
3-4 drops tabasco or other hot sauce Ask a question about this ingredient
1-2 tablespoon freshly grated parmesan Ask a question about this ingredient
Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350° for 12 minutes. Cool completely.
Ask a question about this stepCombine sour cream and next three ingredients; stir with a wire whisk until smooth.
Ask a question about this stepStir in chicken and next 5 ingredients.
Ask a question about this stepPour chicken mixture over prepared crust. Sprinkle a layer of grated parmesan cheese on top of chicken filling.
Ask a question about this stepArrange the pecan halves in radial lines on top of the parmesan-topped filling.
Ask a question about this stepBake at 350° F for 55 minutes or until set. Let stand 10 minutes before serving.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
