CAL MEX CHICKEN SOUFFLE CASSEROLE RECIPE

CAL MEX CHICKEN SOUFFLE CASSEROLE RECIPE image

Yield 6 Servings

Number Of Ingredients 10

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4 c. bite-size pcs boned skinned cooked chicken or possibly turkey
1 c. shredded cheddar cheese - (1/4 lb)
1 c. shredded jack cheese - (1/4 lb)
1 can diced green chilies - (4 ounce)
1 jar diced pimientos - (4 ounce) liquid removed
1/4 c. all-purpose flour
1 can evaporated lowfat milk - (12 ounce)
4 lrg Large eggs separated
1/4 tsp salt - (about)
Green chili salsa for serving

Steps:

Proportionately distribute chicken pcs in a buttered 9- by 13-inch casserole. In a bowl, mix cheddar cheese, jack cheese, green chilies, and pimientos. Reserve 1/4 c. of the mix; sprinkle remainder proportionately over chicken. In small bowl, mix flour and 1/2 c. evaporated lowfat milk till smooth, then stir in remaining lowfat milk. Add in egg yolks and 1/4 tsp. salt; mix to blend. In a deep bowl with a mixer on high speed, whip egg whites till they hold stiff peaks. Add in whites to yolk mix; fold to blend well. Spread mix proportionately over chicken. Sprinkle with remaining cheese mix. Bake casserole in a 325 degree oven till well browned, 40 to 45 min. Let stand 5 - 10 min. Scoop out portions; add in salt and salsa to taste.