Chicken Cheese Casserole

"Flipping through some 1973 recipe cards, I just knew I could do better than what I was seeing, so here it is. Made it for dinner and was great! No magic for this, just follow along. You will need an electric mixer. Serve with a salad and desert or take to your next pot-luck. Enjoy!"
 
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Ready In:
1hr 25mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • 1. Cook macaroni as directed on package, drain well.
  • 2. Preheat oven to 325°F.
  • 3. Butter or spray a shallow 2-quart casserole dish (12x8x2"). You may want to add pats of butter to the bottom of the dish (I use 11).
  • 4. In a skillet, saute onion in a little butter or margerine, untill translucent.
  • 5. Add shreaded chicken into skillet and mix with onions, take off stove.
  • 6. In a large bowl, combine grated cheeses and green chilies with the cooked macaroni, chicken & onion.
  • 7. In the small bowl of the electric mixer, combine egg yolks, milk, flour, salt and pepper; mix until well blended. Add to the cheese/chicken mixture and mix together in the large bowl.
  • 8. In the large bowl of the electric mixer, add the egg whites and beat on high speed just until stiff peaks form when the beater is slowly raised.
  • 9. Using a rubber scraper, gently fold the beaten whites into the cheese mixture.
  • 10. Gently pour into the 2-quart casserole dish and put in the oven for 30 minutes.
  • 11. Remove from oven and arrange sliced tomatoes, overlapping, around the edge of the dish, bake 30 more minutes or until a butter knife is inserted into the center and comes out clean. Garnish with chives, serve hot.

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