Instructions: Evenly distribute chicken pieces in a buttered 9- by 13-inch casserole.

In a bowl, mix cheddar cheese, jack cheese, green chilies, and pimientos. Reserve 1/4 cup of the mixture; sprinkle remainder evenly over chicken.

In small bowl, mix flour and 1/2 cup evaporated milk until smooth, then stir in remaining milk. Add egg yolks and 1/4 teaspoon salt; mix to blend.

In a deep bowl with a mixer on high speed, whip egg whites until they hold stiff peaks. Add whites to yolk mixture; fold to blend well. Spread mixture evenly over chicken. Sprinkle with remaining cheese mixture.

Bake casserole in a 325 degree oven until well browned, 40 to 45 minutes. Let stand 5 to 10 minutes. Scoop out portions; add salt and salsa to taste.

This recipe yields 6 to 8 servings.

Comments: Dont let the word souffle give you a sinking feeling about this hearty main-dish casserole. Chuck Allen cloaks a flavorful blend of chicken, chilies, and cheese with a fluffy mantle of whipped eggs that are reminiscent of the coating on chiles rellenos.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.