| Mexican Chicken Casserole |
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2 c. cut-up cooked chicken
1/2 c. chopped onion
1 (4 oz.) can chopped green chilies,
drained
2 c. (or 8 oz.) shredded Monterey
Jack cheese
1 (12 oz.) can Mexican-style corn,
drained
1 c. Bisquick baking mix
1 c. milk
1/2 tsp. salt
3 eggs, separated |
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| Instructions |
| Heat oven to 350 degrees. GREASE rectangular baking dish, 11 x 7 x 1-1/2 inches. Layer chicken, onion, chilies, cheese and corn in dish. BEAT baking mix, milk, salt and egg yolks. Beat egg whites in large bowl until stiff; fold into egg yolk mixture. Pour over corn. BAKE until knife inserted in center comes out clean, about 35 minutes. Makes 8 servings.
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