Easy Chicken Soufflé
Description
This simple dish would be a fabulous dish to serve at a luncheon or for a delicious dinner. It's easy to make and can be on your table in less than an hour.
Ingredients
10 oz. can low-fat condensed cream of chicken soup
1 c. finely diced cooked chicken
1/4 t. black pepper
6 egg yolks
6 egg whites*
1 c. chopped cooked broccoli**
1/4 c. chopped fresh parsley
Directions
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Preheat oven to 375 degrees.
Lightly spray 2 or 2 1/2 quart casserole or souffle dish with cooking spray.
Combine soup, chicken and pepper in medium saucepan; heat over medium-low heat, stirring constantly, until very warm. Stir warm mixture slowly into beaten egg yolks.
Beat egg whites in a large bowl with an electric mixer until stiff peaks form. Gently fold chicken mixture, broccoli and parsley into the egg whites. Pour into prepared casserole dish.
Bake until golden brown and puffed, about 45 minutes.
Serve immediately.
6 servings.
*It's easier to separate the whites from the yolks when the eggs are cold. Beat egg whites in a glass or metal bowl. Using a plastic bowl may have a greasy film which could prevent foaming.
**Instead of broccoli, another cooked vegetable of choice can be substituted such as sweet peppers, asparagus, spinach or even mushrooms.