- Prep Time:
- 15 min
- Cook Time:
- 45 min
- 1 can (10 oz/284 ml) low fat condensed cream of chicken soup
- 1 cup (250 mL) finely diced cooked chicken
- 1/4 tsp (1.25 mL) pepper
- 6 egg yolks
- 6 egg whites
- 1 cup (250 mL) chopped cooked broccoli
- 1/4 cup (60 mL) chopped fresh parsley
Preheat oven to 375°F (190°C).
Lightly spray 2 or 2.5 quart (2 L) casserole dish or souffle dish with cooking spray.
Combine soup, chicken and pepper in medium saucepan. Heat over medium-low heat, stirring constantly, until very warm. Stir warm mixture slowly into beaten egg yolks.
Beat egg whites in large bowl with electric mixer until stiff peaks form. Gently fold chicken mixture, broccoli and parsley into egg whites. Pour into prepared casserole dish.
Bake at 375°F (190°C) until golden brown and puffed, about 45 minutes. Serve immediately.
Instead of broccoli, use another cooked vegetable of your choice such as mushrooms, sweet peppers, asparagus or spinach.