Justin Wilson Looking Back: Chicken Casserole

Dis looks like a hard recipe, but it’s not, no. Jus’ follow the instructions that’s on there an’ it will come out good, I garontee!

Serves 12 people


  • 6 large eggs well beaten
  • 1 cup of dry white wine
  • 2 tablespoons of Louisiana hot sauce
  • 1/2 cup of water
  • 8 cups of cooked macaroni
  • 1 cup of pecans, boiled in water to cover with 1/2 teaspoon of salt until tender (save the cooking water to use as a stock for other dishes)
  • 6 cups of shredded cooked chicken, from chicken boiled in season water to cover
  • 4 cups of grated cheddar cheese
  • 1/2 cup grated Parmesan or Romano cheese
  • Salt to taste
  • Seasoned bread crumbs


In a medium-sized bowl beat together the eggs, wine, and hot sauce, and pour into an oiled casserole dish.

Rinse the bowl with the water and pour that into the dish also.

Add the other ingredients except the bread crumbs and mix well. Sprinkle the bread crumbs on top and bake in a preheated 325-degree oven for 1 hour and 15 minutes.

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