Cal Mex Chicken Souffle Casserole Recipe

1. 1

   Proportionately distribute chicken pcs in a buttered 9- by 13-inch casserole.

2. 2

   In a bowl, mix cheddar cheese, jack cheese, green chilies, and pimientos.

3. 3

   Reserve 1/4 c. of the mix; sprinkle remainder proportionately over chicken.

4. 4

   In small bowl, mix flour and 1/2 c. evaporated lowfat milk till smooth, then stir in remaining lowfat milk.

5. 5

   Add in egg yolks and 1/4 tsp.

6. 6

   salt; mix to blend.

7. 7

   In a deep bowl with a mixer on high speed, whip egg whites till they hold stiff peaks.

8. 8

   Add in whites to yolk mix; fold to blend well.

9. 9

   Spread mix proportionately over chicken.

10. 10

    Sprinkle with remaining cheese mix.

11. 11

    Bake casserole in a 325 degree oven till well browned, 40 to 45 min.

12. 12

    Let stand 5 - 10 min.

13. 13

    Scoop out portions; add in salt and salsa to taste.

14. 14

    This recipe yields 6 to 8 servings.

15. 15

    Comments: Do not let the word souffle give you a sinking feeling about this hearty main-dish casserole.

16. 16

    Chuck Allen cloaks a flavorful blend of chicken, chilies, and cheese with a fluffy mantle of whipped Large eggs which are reminiscent of the coating on chiles rellenos.

* Per serving · 4 servings · Values may vary.

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