Tuesday, 6 September 2016

CHICKEN & MUSHROOM BAKE



CHICKEN & MUSHROOM BAKE



 

1 packet ROYCO  Creamy Mushroom Soup
400ml water
2 spring onions, chopped
400ml chicken, cooked and finely chopped
Freshly ground black pepper
3 eggs, separated
Preheat oven to 200°C
Mix together soup powder and water in saucepan and cook until thick, stirring continuously.
Stir in spring onions, chicken and freshly ground black pepper.
Cool slightly and beat in egg yolks, whisk egg whites until stiff, then carefully fold into soup mixture.
Spoon into 18cm greased deep, round (soufflé) dish.
Bake at 200°C for 30 minutes or until cooked.

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