Fauladeen Cassoulet

Have you ever had Fauladeen before?

I thought it was some high-falutin' fancy name for the dish Linda M. served to us at our writing group. I asked what it was and Linda replied, "Fauladeen's Casserole."



What she really said was "Paula Deen's Casserole."



I'm such a ditz. But forever this casserole will be called Fauladeen. I'm even going to call it Fauladeen Cassolet.



Fauladeen



1 cup sour cream

1/3 cup milk

1/4 cup chopped onion

1/4 tsp. garlic powder

1/4 tsp. cumin

1 can cream of chicken soup

1 can (4 oz.) chopped milk green chilies, drained

2 1/2 cups cubed cooked chicken

4 oz. shredded Monteray jack cheese

1/2 cup shredded cheddar cheese

9 oz. frozen spinach, thawed, drained and chopped Or

1 1/2 cup chopped broccoli

(note: I will add 3/4 cup chopped celery if I am making this dish with spinach)



Grease 2-quart casserole.



Mix everything but the chicken and cheese. Combine the chicken and cheese together. Spoon 1/2 of first mixture in casserole dish, then half of the chicken mixture. Layer once again. Pour bread mix on top and bake at 375 degrees for 45 minutes or until deep golden brown.



Topping-

2 eggs, separated

1 cup flour

1 1/2 tsp. baking powder

3/4 cup milk

1/4 cup butter, melted



Beat egg whites until stiff. Mix the rest of ingredients on high for 4 minutes (don't forget egg yolks!) Fold in egg whites. Put on top of casserole and bake.





Note: 2nd Marilyn ditz. After getting the recipe, I said to Linda, "where is the celery....there was celery in the casserole?" She laughed and said the celery was in the salad, not the casserole. Both Carolyn and I thought the celery was in the casserole and loved it. So I'll add it when I make it with spinach, not with broccoli.