The original recipe for Maple Pecan Chicken came from the Betty Crocker web site and was sent to me by Diane Dashevsky of Always $umthing. It uses boneless, skinless chicken breasts and is fantastic.
But after making it, I wondered if I could adapt it to use canned chicken — or perhaps leftover grilled chicken. Well, we have a new favorite recipe!
If you’re not familiar with using canned meats, read my tips for the best results.
|Maple Pecan Chicken Casserole||
- 1 6-ounce can chicken (white or dark according to your preference) OR turkey
- 2 tablespoons maple syrup
- 1 tablespoon mayonnaise*
- 1/4 cup bread crumbs (Panko are best; others will work)
- 1/4 cup chopped pecans OR walnuts
- Preheat oven to 400 degrees F.
- Spray a small baking dish with nonstick baking spray. I use a 6″ ovenproof Corelle bowl for two people; you could also use a pie pan or other small oven safe dish.
- Drain the chicken and spread the pieces in the bottom of the pan, taking care not to crumble them.
- Mix the maple syrup and mayonnaise in a small dish, then spread over the chicken.
- Mix the bread crumbs and pecans together, then sprinkle over the maple mixture.
- Bake at 400 degrees F. for 15 minutes, until the crumbs are golden and crunchy. If it’s hot through but not getting golden, you can put it under the broiler for a few minutes, but watch it to make sure it doesn’t burn.
- Carefully serve so that the crumb topping stays intact.
*NOTE: If you don’t have refrigeration and don’t like to keep mayonnaise without it, one packet of mayonnaise from a sandwich shop usually contains 1 tablespoon (sometimes 2).
This recipe easily doubles to serve 4.