Fiesta Chicken Casserole - cooking recipe

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

Preparation

Heat oven to 375*. Lightly grease 2 quart casserole.
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.
In another bowl combine chicken and cheese, toss lightly.
Spoon half spinach mixture into casserole, sprinkle with half chicken mixture. Repeat layers.
Beat egg whites to soft peak. Set aside.
Combine flour, baking powder, 3/4 cup milk, butter and egg yolks. Beat at low speed until moistened, beat 4 minutes at high speed.
Fold in egg whites. Pour over chicken. Sprinkle with paprika.
Bake for 40 to 45 minutes.