Fiesta Chicken Casserole


1 cup sour cream
1/3 cup milk
1/4 cup chopped onion
1/2 teaspoon garlic salt
1/4 teaspoon cumin
1 dash hot pepper sauce
10 3/4 ounces condensed cream of chicken soup
9 ounces frozen chopped spinach, thawed and drained
4 ounces chopped green chilies, drained
2 ounces chopped pimiento, drained
3 cups cubed cooked chicken
4 ounces monterey jack cheese, shredded
2 ounces cheddar cheese, shredded
2 eggs, seperated
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
1/4 cup melted butter

1 Heat oven to 375*. Lightly grease 2 quart casserole.
2 In a large bowl combine sour cream, 1/3 cup milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento. Blend well.
3 In another bowl combine chicken and cheese, toss lightly.
4 Spoon half spinach mixture into casserole, sprinkle with half chicken mixture. Repeat layers.
5 Beat egg whites to soft peak. Set aside.
6 Combine flour, baking powder, 3/4 cup milk, butter and egg yolks. Beat at low speed until moistened, beat 4 minutes at high speed.
7 Fold in egg whites. Pour over chicken. Sprinkle with paprika.
8 Bake for 40 to 45 minutes.