Total Time
50mins
Prep 10 mins
Cook 40 mins

Somewhat like a chicken pot pie. Great way to use leftover chicken or turkey.

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed cream of mushroom soup, soupo
  • 13 cup milk
  • 12 teaspoon salt
  • 1 cup diced cooked chicken or 1 cup turkey
  • 2 cups cooked peas or 2 cups peas and carrots
  • 4 eggs, separated
  • 12 cup shredded mild cheddar cheese

Directions

  1. Heat oven to 375°F.
  2. Combine soup, milk and salt in a 1 1/2 quart casserole.
  3. Add chicken and peas or peas and carrots.
  4. Bake for 10 minutes.
  5. Meanwhile, in mixing bowl, beat egg whites until stiff.
  6. In another bowl with same beaters, beat egg yolks, stir in cheese.
  7. Gently fold yolk-cheese mixture into whites.
  8. Pile onto the chicken casserole and bake 25-30 minutes longer.

Reviews

(1)
Most Helpful

This was SO good, and easy, too! The only change I made was that I used mixed veggies as I didn't have just peas or peas and carrots (I think peas are gross). My whole family loved this. My 3 year old ds asked me to make this again - that doesn't happen. EVER!!

Jaime in Winnipeg September 13, 2005

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