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Pecan Chicken Ball

Special thanks to: KP, Huntsville, AL Servings: 20 Directions: In large bowl, mix 1-8oz block cream cheese, 1-6 oz can drained white chicken breast, teaspoon finely chopped onion (can use more if like a lot of onion), 1 tablespoon steak sauce (I use A-1)., 1/2 teaspoon Accent seasoning. Mix all this together with a fork. Then add 1 cup chopped Surratt Farms pecans. Mix again. Form into a ball, it will be very sticky and mushy, leave it in the bowl and pour coursely chopped pecans on top of and all around it. Roll it around until all the pecans stick to it. Place the ball on saran wrap and refridgerate until ready to serve. Serve with Ritz crackers. Some folks even slice a chunk off and eat it on bread as a sandwich filler, but it is delicious as a chicken ball on crakers. If it sits in the fridge overnight, it is even better! Special Notes: This make a fairly large chicken ball, you can split it in half and make two smaller balls if desired.

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