Chicken Puff Casserole Recipe

• 1/4 c. butter
• 1/4 c. all-purpose flour
• 1/2 teaspoon salt
• Dash of pepper
• 1 1/2 c. lowfat milk
• 1 c. chicken broth
• 2 c. cubed cooked chicken or possibly turkey
• 1 c. frzn peas, cooked and liquid removed
• 2 tbsp. minced pimento
• 3 egg whites
• 3 egg yolks
• 1/2 c. all-purpose flour
• 1 teaspoon baking pwdr
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 c. lowfat milk
• 1 tbsp. veg. oil

1. In saucepan heat butter; blend in the 1/4 c. flour, the 1/2 tsp.
2. salt and pepper.
3. Add in the 1 1/2 c. lowfat milk and chicken broth all at once.
4. Cook and stir till thickened and bubbly.
5. Stir in chicken or possibly turkey, peas and pimento; heat through.
6. Cover and keep warm.
7. Beat egg whites till stiff peaks form, about 1 1/2 min on medium speed of electric mixer; set aside.
8. In small bowl beat egg yolks till thick and lemon-colored, about 5 min on high speed of electric mixer.
9. Stir together the 1/2 c. flour, baking pwdr, the 1/2 tsp.
10. salt and paprika.
11. Combine the 1/2 c. lowfat milk and veg.
12. oil.
13. Stir flour mix into beaten yolks alternately with lowfat milk mix.
14. Mix in beaten egg whites.
15. Turn warm chicken mix into an 11 x 7 1/2 x 1 1/2 inch baking pan.
16. Spread batter over all.
17. Bake, uncovered, at 425 degrees for 20 to 25 min.
18. Makes 4 or possibly 5 servings.

butter, allpurpose, salt, pepper, milk, chicken broth, chicken, frzn peas, pimento, egg whites, egg yolks, allpurpose, baking pwdr, salt, paprika, milk, oil

Taken from cookeatshare.com/recipes/chicken-puff-casserole-43913 (may not work)