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1 can Mushroom Soup, Condensed
½ cup Cream
4 Eggs, Separated
1 Egg White
1 cup Chicken, Cooked & Chopped
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 375f30 mins.
½ cup Cream
4 Eggs, Separated
1 Egg White
1 cup Chicken, Cooked & Chopped
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 375f30 mins.
