Fiesta Chicken Casserole

20 ingredients
8 steps

Ingredients

  • 1 cup sour cream
  • 1/3 cup milk
  • 1/4 cup chopped onion
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cumin
  • 1 dash hot pepper sauce
  • 10 3/4 ounces condensed cream of chicken soup
  • 9 ounces frozen chopped spinach, thawed and drained
  • 4 ounces chopped green chilies, drained
  • 2 ounces chopped pimiento, drained
  • 3 cups cubed cooked chicken
  • 4 ounces monterey jack cheese, shredded
  • 2 ounces cheddar cheese, shredded
  • Topping
  • 2 eggs, seperated
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup milk
  • 1/4 cup melted butter
  • paprika

Directions

  1. 1
    Heat oven to 375*. Lightly grease 2 quart casserole.
  2. 2
    In a large bowl combine sour cream, 1/3 cup milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento. Blend well.
  3. 3
    In another bowl combine chicken and cheese, toss lightly.
  4. 4
    Spoon half spinach mixture into casserole, sprinkle with half chicken mixture. Repeat layers.
  5. 5
    Beat egg whites to soft peak. Set aside.
  6. 6
    Combine flour, baking powder, 3/4 cup milk, butter and egg yolks. Beat at low speed until moistened, beat 4 minutes at high speed.
  7. 7
    Fold in egg whites. Pour over chicken. Sprinkle with paprika.
  8. 8
    Bake for 40 to 45 minutes.

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