Ingredients: |
Ingredients: Main filling:
1 cu sour cream
1/2 cu milk
1/4 cu chopped onion
1/2 tsp garlic salt or 1/4 tsp garlic powder
1/4 tsp cumin
(dash hot pepper sauce/tabasco***optional)
10 3/4 oz can cream of mushroom soup
9 oz frozen chopped spinach, thawed and drainedj
4 oz can (1/2 cu) chopped green chiles, drained
2 oz jar chopped pimiento, drained
2-3 cups cubed cooked chicken
4 oz (1 cu) shredded Monterrey Jack cheese (or Mexican cheese...check for saltiness, if too salty, add less)
2 oz (1/2 cu shredded sharp cheddar cheese
Topping:
2 eggs, separated
1 cu unbleached / all purpose flour
1 1/2 tsp baking powder
3/4 cu milk
1/4 cu margarine or butter, softened
Paprika
|
Directions: |
Directions:Preheat oven to 375º. Lightly grease 2 qt casserole. In large bowl combine sour cream 1/3 cu milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chiles and pimiento, blending well.
Toss chicken lightly with cheeses to combine.
Alternate layers of creamy mixture with chicken/cheese mixture. Place 1/2 creamy then 1/2 chicken, repeat with remaining 1/2's of mixtures.
In small bowl, beat egg whites until stiff peaks form. Remove whites from bowl, set aside. lightly spoon flour into measuring cup, leveling. In same bowl combine measured flour, baking powder, 3/4 cu milk, marg(butter) and egg yolks. Beat at low speed until moistened; beat 4 more minutes on highest speed, scraping sides. Fold in beaten egg whites. Pour topping over filling and sprinkle with paprika. Bake @ 375º 40-45 min until deep golden brown. |
This recipe for Fiesta Chicken Pot Casserole is from