Chicken Soufflé: The Best Chicken Soufflé Recipe from Cook'n

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	Chicken Soufflé

Serves: 4

Prep Time: Ready in 45 min
Carbohydrate Count: 11g per serving

Print this Recipe

   1/4 cup butter
   1/4 cup soy flour
   1 cup cream
   1 teaspoon salt
   Freshly ground pepper to taste
   1 cup chicken or 1 chicken breast, cooked and finely ground
   6 eggs separated
   * Part two.
   1 10 1/2-ounce can cream of mushroom soup
   1/2 cup sour cream
   2 to 3 tablespoons pimientos chopped

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1. Heat oven to 375° F.

2. Melt butter; stir in soy flour and cook 3 minutes. Add cream gradually; cook, stirring constantly, until sauce bubbles and thickens.

3. Remove from heat; add salt, pepper, ground chicken, and lightly beaten egg yolks. Set aside.

4. Beat egg whites until stiff but not dry. Fold into chicken mixture and spoon into an 8-inch square baking dish. Bake 35 minutes or until top is a golden puff. Serve at once with the following sauce.

Sauce:
*Heat soup in a saucepan. Stir in sour cream and pimiento. Serve with Chicken Soufflé.

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