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Cal-Mex Chicken Soufflé Casserole

Source of Recipe


Sunset, December 1999






List of Ingredients



• 4 cups bite-size pieces boned, skinned cooked chicken
  
• 1 cup shredded Cheddar cheese
  
• 1 cup shredded jack cheese
  
• 1 can (4 ounces) diced green chilies
  
• 1 jar (4 ounces) diced pimientos, drained
  
• 1/4 cup all-purpose flour
  
• 1 can (12 ounces) evaporated milk
  
• 4 large eggs, separated
  
• About 1/4 tsp salt
  
• Green chili salsa
  






Instructions



1. Evenly distribute chicken pieces in a buttered 9- x 13-inch casserole. In a bowl, mix Cheddar cheese, jack cheese, green chilies, and pimientos. Reserve 1/4 cup of the mixture; sprinkle remainder evenly over chicken.
   
   
2. In small bowl, mix flour and 1/2 cup evaporated milk until smooth, then stir in remaining milk. Add egg yolks and 1/4 teaspoon salt; mix to blend. In deep bowl with a mixer on high speed, whip egg whites until they hold stiff peaks. Add whites to yolk mixture; fold to blend well. Spread mixture evenly over chicken. Sprinkle evenly with remaining cheese mixture.
   
   
3. Bake casserole in a 325-degree oven until well browned, 40 to 45 minutes. Let stand 5 to 10 minutes. Scoop out portions; add salt and salsa to taste.
   
   Makes 6 to 8 servings.