 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
My family used to turn up their noses at casseroles, but then I put this on the table. Everyone enjoyed the slightly spicy filling...and even asked when I could make it again! Ingredients:
2 cups cubed cooked chicken |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1 can (11 ounces) mexican-style corn, drained |
1 can (4 ounces) chopped green chilies, drained |
1 cup buttermilk baking mix |
3 eggs, separated |
1 cup milk |
1/2 teaspoon salt |
Directions:
1. Combine chicken, cheese, corn and chilies; place in greased shallow 2-1/2-qt. baking dish.
2. In a bowl, beat baking mix, egg yolks, milk and salt until smooth. In another bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Pour over chicken mixture.
3. Bake, uncovered, at 350° for 40-45 minutes or until browned and a knife inserted near the center comes out clean. Yield: 4-6 servings.
|
|