Easy Chicken Souffle
Easy Chicken Souffle recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
light cream (half&half)
|
|
| 4 | large |
eggs
separated |
|
| 1 | large |
egg whites
|
|
| 1 | cup |
chicken meat, cooked
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
light cream (half&half)
|
|
| 4 | large |
eggs
separated |
|
| 1 | large |
egg whites
|
|
| 237 | ml |
chicken meat, cooked
shredded |
|
Directions
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℉ (190℃) Fahrenheit for 30 minutes.
