You may also like
Ingredients
- 1 can soup, cream of mushroom
- 1/2 cup light cream (half&half)
- 4 large eggs separated
- 1 large egg whites
- 1 cup chicken meat, cooked shredded
Method
- 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 375F (190C) Fahrenheit for 30 minutes.
