This is a print preview of "Cal Mex Chicken Souffle Casserole" recipe.

Cal Mex Chicken Souffle Casserole Recipe
by Global Cookbook

Cal Mex Chicken Souffle Casserole
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  Servings: 6

Ingredients

  • 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

Directions

  1. Proportionately distribute chicken pcs in a buttered 9- by 13-inch casserole.
  2. In a bowl, mix cheddar cheese, jack cheese, green chilies, and pimientos. Reserve 1/4 c. of the mix; sprinkle remainder proportionately over chicken.
  3. 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.
  4. 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.
  5. 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.
  6. This recipe yields 6 to 8 servings.
  7. Comments: Do not let the word souffle give you a sinking feeling about this hearty main-dish casserole. 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.