Pimento Pecan Chicken

 

3 boneless chicken breasts, cut in bite-size pieces 

1/2 12-ounce package bowtie noodles, cooked according to package 

  directions 

2 tablespoons oil 

1 teaspoon salt 

pepper to taste 

1/2 teaspoon Tony Chachere’s Original Seasoning 

1/2 cup pecans, chopped 

1/2 cup green onions, chopped   

3 tablespoons butter 

3 tablespoons flour 

3 cups milk 

1 teaspoon salt 

1/2 teaspoon pepper 

3 ounces cream cheese 

1 4-ounce jar pimentos  

  

Brown chicken pieces in oil. When almost done, add pecans, green onions, salt, pepper and Tony Chachere’s seasoning. Continue cooking until chicken is tender and pecans are lightly toasted. Set chicken mixture aside. 

 

In medium saucepan, melt butter over medium heat. Add flour, salt, pepper and milk. Cook until slightly thickened. Add cream cheese, and continue cooking until cheese is melted. Add chicken mixture and pimentos. 

 

Spray a 9x13-inch glass baking dish with cooking spray. Spread bottom of dish with cooked noodles. Pour chicken mixture over noodles. Bake at 350 degrees Fahrenheit for 30 to 35 minutes until lightly browned. If it gets too dry while baking, add a little water. Serves approximately six.