Fiesta Chicken Casserole                   

Ingredients:

Step 1:
1 c. sour cream
1/3 c. milk
1/4 c. chopped onion
1/2 tsp. garlic salt
1/4 tsp. cumin
dash of hot sauce
1 can cream of chicken soup
1 (9 oz.) frozen chopped spinach, thawed and well drained
4 oz. can chopped green chilies or jalapeno peppers, drained

Step 2:
2 to 3 c. cubed, cooked chicken
4 oz. shredded Monterey Jack cheese
2 oz. shredded sharp Cheddar cheese

Step 3:
2 eggs, separated
1 c. flour
1 1/2 tsp. baking powder
3/4 c. milk
1/4 c. margarine, softened
paprika

Method:
Heat oven to 375 degrees. Grease 2 quart deep casserole. In large bowl, combine all of Step 1 ingredients. Blend well. Combine chicken with cheeses and roll lightly. Spoon 1/2 of spinach mixture into casserole dish. Sprinkle with 1/2 of chicken mixture. Repeat layers. This should reach top of dish.

Topping: In small bowl, beat egg whites until stiff peaks form. Remove to another dish and set aside. In same bowl with same beaters, combine flour, baking powder, milk, margarine and egg yolks. Beat at low speed until moistened, then 4 minutes on high speed, scraping sides of bowl occasion- ally. Fold in egg whites. Pour over casserole. Sprinkle with paprika. Bake 40 to 45 minutes or until deep golden brown. You can make this a day ahead of time except for the top.