Recipe - Chicken Souffle

1 cn Cream of mushroom soup,
Condensed
One half cup Light cream
4 Eggs separated
1 Egg white
1 cup Chicken shredded

Heat soup in a double boiler top while separating the eggs. Beat the egg
yolks until thick and lemoncolored. 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
wellbuttered souffle dish and bake at 375 degrees for 30 minutes.

Recipe By : Elizabeth Powell

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip