1 c. sour cream
1/3 c. milk
1/4 c. chopped onion
1/2 tsp. garlic salt or 1/4 tsp. garlic powder
1/4 tsp. cumin
Dash of (hot) pepper sauce
1 (10 3/4 oz.) can condensed cream of chicken soup
9 oz. pkg. Green Giant frozen chopped spinach, well drained
1/2 c. chopped green chilies, drained
2 oz. jar chopped pimiento, drained
2-3 c. cubed, cooked chicken
1 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar cheese

TOPPING:

2 eggs, separated
1 c. self-rising flour
3/4 c. milk
1/4 c. butter or soft butter
Paprika

Heat oven to 375 degrees. Lightly grease 2 quart deep casserole. In large bowl, combine sour cream, 1/3 cup milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimiento; blend well. Combine chicken and cheese, toss lightly.

Spoon half of spinach mixture into prepared casserole. Sprinkle with half of chicken mixture. Repeat layers. In small bowl beat egg whites until stiff peaks form. Remove whites from bowl; set aside.

Lightly spoon flour into measuring cup, level off. In same bowl with same beaters, combine flour, 3/4 milk, butter and egg yolks. Beat at low speed until moistened. Beat 4 minutes at highest speed, scraping sides of bowl occasionally. Fold in beaten egg whites. Pour topping over filling. Sprinkle with paprika. Bake for 40 to 50 minutes or until golden brown. Yield: 6 to 8 servings.