Yield: Feeds 4
- 1 can condensed SOUP: cream of chicken
- 1 c. shredded CHEESE: sharp cheddar
- SEASONING: dash cayenne pepper
- 6 eggs, separated
- In 1-qt. saucepan combine SOUP, CHEESE and SEASONING until cheese melts, stirring occasionally. In large bowl, beat egg whites on high speed until stiff peaks form; set aside. In separate bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually stir in soup mixture, then fold in egg whites. Pour into 2-qt. casserole dish and bake 1 hour at 300 degrees, or until lightly browned. Serve immediately.