Ingredients:
1 (10 3/4 ounce) cans condensed cream of mushroom soup, soupo
1/3 cup milk
1/2 teaspoon salt
1 cup diced cooked chicken or 1 cup turkey
2 cups cooked peas or 2 cups peas and carrots
4 eggs, separated
1/2 cup shredded mild cheddar cheese
Directions:
Heat oven to 375 F.
Combine soup, milk and salt in a 1 1/2 quart casserole.
Add chicken and peas or peas and carrots.
Bake for 10 minutes.
Meanwhile, in mixing bowl, beat egg whites until stiff.
In another bowl with same beaters, beat egg yolks, stir in cheese.
Gently fold yolk-cheese mixture into whites.
Pile onto the chicken casserole and bake 25-30 minutes longer.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.