Cal Mex Chicken Souffle Casserole Recipe
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
- Proportionately distribute chicken pcs in a buttered 9- by 13-inch casserole.
- In a bowl, mix cheddar cheese, jack cheese, green chilies, and pimientos. Reserve 1/4 c. of the mix; sprinkle remainder proportionately over chicken.
- 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.
- 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.
- 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.
- This recipe yields 6 to 8 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 314 | |
| Calories from Fat 181 | 58% |
| Total Fat 20.42g | 26% |
| Saturated Fat 11.7g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 447mg | 19% |
| Potassium 392mg | 11% |
| Total Carbs 14.2g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 8.39g | 6% |
| Protein 18.97g | 30% |
