Nacho Chicken Casserole
Source of Recipe
unknown
List of Ingredients
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green pepper
2 medium garlic cloves -- minced
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
11 ounces condensed nacho cheese soup-dip
1/4 cup water
3 cups shredded cooked chicken
3 eggs -- separated
17 ounces whole kernel corn, drained
Recipe
Preheat oven to 350 degrees. Heat oil in 10-inch skillet over medium heat.
Cook onion, green pepper, garlic, cumin and black pepper until tender. Stir
in 1/2 cup condensed soup, water and chicken. Heat through. Spoon into
greased 12-by-8-inch baking dish.
Heat remaining soup in small saucepan over low heat, stirring. Stir a
little of the hot soup into egg yolks; return all to saucepan. Cook until
thickened, about 2 minutes, stirring constantly. Stir in corn.
Beat egg whites in medium bowl until stiff. Fold corn mixture into egg
whites; spoon over chicken mixture. Bake 30 minutes or until topping is
puffy and browned. Serve with sour cream, if desired.
Makes 6 servings.
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