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Tamale Chicken Casserole

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Tamale Chicken Casserole

2 c. cooked chicken, cut up 1/2 c. onion 1 (4 oz.) can chopped green chilies, drained 2 c. (8 oz.) Cheddar cheese, shredded 1 (12 oz.) can Mexican-style corn, drained 1 c. Bisquick 1 c. milk 1/2 tsp. salt 3 eggs, separated

Preheat oven to 350 degrees. Grease an 11 x 7 inch pan. Layer chicken, onions, chilies, cheese and corn in dish. Beat together baking mix, milk, salt and egg yolks. In large bowl, beat egg whites until stiff. Fold in egg yolk mixture. Pour over corn. Bake 35 minutes or until knife inserted in center comes out clean.

Serves 8.

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