Amount
Ingredient
Preparation



1
can
soup, cream of mushroom





1/2
cup
light cream





4
large
eggs

separated



1
large
egg white





1
cup
chicken meat, cooked

shredded

 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 375 degrees Fahrenheit for 3 minutes.