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 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).
- 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 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.
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