Chicken Souffle Recipe - Cooking Index
Chicken Souffle Recipe - Cooking Index
| 1 | Cream of mushroom soup | |
| Condensed | ||
| 1/2 cup | 118ml | Light cream |
| 4 | Eggs - separated | |
| 1 | Egg white | |
| 1 cup | 62g / 2.2oz | Chicken - shredded |
Heat soup in a double boiler top while separating the eggs. Beat the egg yolks until thick and lemon-colored. Remove the soup pot and add egg yolks, stirring well.
Add chicken. Cool slightly. Beat 5 egg whites until very stiff. Fold into egg yolk mixture. Gently turn the batter into a well-buttered souffle dish and bake at 375 degrees for 30 minutes.
Recipe By: Elizabeth Powell
Source:
Jeff Smith
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.