Chicken Puff Casserole

Ingredients:
  ~ 1/4 cup margarine
  ~ 1/4 cup flour
  ~ 1/2 teaspoon salt
  ~ 1/2 teaspoon pepper
  ~ 1 1/2 cups almond milk
  ~ 1 cup chicken broth
  ~ 2 cups cubed cooked chicken
  ~ 1 cup cooked peas
  ~ 3 egg whites
  ~ 3 egg yolks
  ~ 1/2 cup flour
  ~ 1 teaspoon baking powder
  ~ 1/2 teaspoon salt
  ~ 1/2 teaspoon paprika
  ~ 1/2 cup almond milk
  ~ 1 tablespoon vegetable oil

Directions:
1.  In a saucepan, melt the margarine. Add 1/4 cup flour, salt and pepper to the pan and combine. Add 1 1/2 cups almond milk and chicken broth and whisk together. Cook until thickened and bubbly, stirring constantly.

2.  Add chicken and peas to the saucepan and heat thoroughly. Cover and remove from heat.

3.  Beat egg whites until stiff peaks form. In a separate bowl, beat the egg yolks.

4.  Combine 1/2 cup flour, baking powder, 1/2 teaspoon salt, and paprika. In a separate bowl, combine the 1/2 cup almond milk and vegetable oil. Stir flour mixture into the egg yolk bowl, alternating with the milk mixture, until everything is well mixed. Fold in the egg whites.

5.  Pour chicken mixture into an un-greased baking pan (I used a Corningware pan). .Cover with the batter from step 4. 

6.  Bake for 20 minutes at 425°.

Source: Better Homes and Gardens All-Time Favorite Casserole Recipes