Easy Chicken Souffle

• 1 can soup, cream of mushroom
• 1/2 cup light cream (half&half)
• 4 large eggs separated
• 1 large egg whites
• 1 cup chicken meat, cooked shredded

1. Heat soup in a double boiler top while separating the eggs.
2. Beat the egg yolks until thick and lemon-colored.
3. Remove the soup pot and add egg yolks, stirring well.
4. Add chicken.
5. Cool slightly.
6. Beat 5 egg whites until very stiff.
7. Fold into egg yolk mixture.
8. Gently turn the batter into a well-buttered souffle dish and bake at 375F (190C) Fahrenheit for 30 minutes.

soup, light cream, eggs, egg whites, chicken meat

Taken from recipeland.com/recipe/v/easy-chicken-souffle-3650 (may not work)